margarita chicken & rice skillet

Name: MARGARITA CHICKEN & RICE SKILLET
Prep time: 20 min
Cook time: 30 min
Yield: 6
Ingredients: 1/2 cup(s) kraft zesty lime vinaigrette dressing, divided; 6 - chicken breast halves, skinless and boneless; 1 - red pepper, chopped; 1 - onion, chopped; 1 can(s) (14.5 oz.) chicken broth; 1 1/2 cup(s) long-grain white rice, uncooked; 1/2 teaspoon(s) ground cumin; 2 tablespoon(s) chopped fresh celery leaves; 1/2 cup(s) shredded monterey jack cheese; - tri-color tortilla strips

(1 RATING)

144 Pinches 1 Photo

Ellen Gwaltney Bales

Indianapolis, IN

Updated on Aug 14, 2013

This recipe looks very much like a dish served at a familiar restaurant chain, and that dish is one of my favorites. This means that I can make it myself--woo-hoo! I am ready for it! A wee bit of tweaking is all I need. Recipe & photo: kraft.com

Rate

prep time 20 Min

cook time 30 Min

method ---

yield 6 serving(s)

Ingredients

1/2 cup kraft zesty lime vinaigrette dressing, divided
6 - chicken breast halves, skinless and boneless
1 - red pepper, chopped
1 - onion, chopped
1 can (14.5 oz.) chicken broth
1 1/2 cups long-grain white rice, uncooked
1/2 teaspoon ground cumin
2 tablespoons chopped fresh celery leaves
1/2 cup shredded monterey jack cheese
- tri-color tortilla strips

How To Make margarita chicken & rice skillet

Step 1

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.

Step 2

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.
Step 3

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.
Step 4

To serve, garnish with celery leaves and tri-color tortilla strips.
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