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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.
STIR in remaining dressing, bouillon 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.