Best Zesty Chicken And Rice Skillet Recipes

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ZESTY CHICKEN AND RICE SKILLET



ZESTY CHICKEN AND RICE SKILLET image

Categories     Chicken     Vegetable

Yield 4 Servings

Number Of Ingredients 6

½ cup Kraft Zesty Italian Dressing, divided
1 Tbsp. Grey Poupon Dijon Mustard
1 lb. boneless skinless chicken breasts, cut into chunks
1 chicken bouillon cube, dissolved in 1¾ cups boiling water
2 cups red and green pepper strips (about 2 medium)
2 cups Minute White Rice, uncooked

Steps:

  • MIX ¼ cup of the dressing and the mustard in large nonstick skillet until blended; heat on medium-high heat. Add chicken; cook 6 min. or until cooked through, stirring occasionally. STIR in remaining ¼ cup dressing, bouillon and peppers; cover. Simmer 2 min. or until heated through. Stir in rice; cover. Simmer 5 min. or until rice and peppers are tender. REMOVE from heat; let stand 5 min. until liquid is absorbed. SUBSTITUTE: You can replace the peppers with 2 cups of any of your favorite vegetables, such as sliced carrots, sliced onions or broccoli.

ZESTY CHICKEN AND RICE SKILLET RECIPE



Zesty Chicken and Rice Skillet Recipe image

Get the pan sizzling with this Zesty Chicken and Rice Skillet Recipe. The zest in this chicken & rice skillet recipe comes from mustard & Italian dressing.

Provided by My Food and Family

Categories     1 Bag, 5 Dinners

Time 30m

Yield 4 servings, 1-1/2 cups each.

Number Of Ingredients 7

1/2 cup KRAFT Zesty Italian Dressing, divided
1 Tbsp. GREY POUPON Hearty Spicy Brown Mustard
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 WYLER'S Instant Bouillon Chicken Flavored Cube
1-3/4 cups boiling water
1 each green and red pepper, cut into strips
2 cups instant white rice, uncooked

Steps:

  • Cook 1/4 cup dressing and mustard in large nonstick skillet on medium-high heat 2 min. or until heated through, stirring occasionally. Stir in chicken; cook 6 min. or until done, stirring occasionally.
  • Dissolve bouillon cube in water; stir into skillet with remaining dressing and peppers; cover. Simmer 2 min. Stir in rice; simmer, covered, 5 min. or until rice and peppers are tender.
  • Remove skillet from heat. Let stand 5 min. or until liquid is absorbed.

Nutrition Facts : Calories 340, Fat 3.5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 65 mg, Sodium 350 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 28 g

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