MARGARITA CHICKEN & RICE SKILLET
Recipe & photo: kraft.com
1/2 ckraft zesty lime vinaigrette dressing, divided
6chicken breast halves, skinless and boneless
1red pepper, chopped
1 can(s)(14.5 oz.) chicken broth
1 1/2 clong-grain white rice, uncooked
1/2 tspground cumin
2 Tbspchopped fresh celery leaves
1/2 cshredded monterey jack cheese
·tri-color tortilla strips
How to Make MARGARITA CHICKEN & RICE SKILLET
- Heat 2 Tbsp. of the dressing in a large nonstick skillet on medium-high. Add chicken; cook 4 minutes on each side or until chicken is golden brown on both sides. Remove from skillet.
- Add peppers and onions to skillet; cook and stir 5 minutes or until crisp-tender. Add broth, rice, cumin and remaining dressing to skillet; stir. Bring to boil. Top with chicken; cover.
- Simmer on medium-low heat about 30 minutes or until chicken is done and rice is tender. Remove from heat. Sprinkle with cheese. Let stand, covered, 5 minutes.
- To serve, garnish with celery leaves and tri-color tortilla strips.