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Zesty Chicken and Rice Skillet

Zesty Chicken and Rice Skillet recipe
photo by:kraft
It gets its color from green and red peppers, but the zesty in this chicken and rice skillet comes from Italian dressing and spicy brown mustard.
time
prep:
10 min
total:
30 min
servings
total:
4 servings, 1-1/2 cups each
Magazine Acquisition
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posted:
2/14/2007
This recipe was easy and delicious. I deviated slightly on a couple of items. Instead of bullion, I used a 14 1/2 oz. can of chicken broth. I made my own minute rice. I used 1 1/2 cups of brown rice cooked in 1 1/2 cups of water. I then added it to the dish to finish cooking in the sauce. Next time I would like to try it with broccali instead of the peppers. That sounds really good.
posted:
2/12/2007
My family enjoyed it. They are really picky so I left out the peppers and I added onions. I cut them up kinda small so they blended in with the rice, and it worked.
posted:
2/3/2007
My husband loved it and I made another one the next night adding mushrooms and dash of hot sauce for a little kick. Very quick and easy to make.
posted:
2/1/2007
I loved how quick it was to make, I added mushrooms to mine and used hot sweet mustard.
posted:
1/19/2007
Not our favorite from this month's magazine, but would make again.
posted:
1/12/2007
I liked it but it needed something else but I'm not sure what.
posted:
1/10/2007
I loved this recipe! I am not a fan of peppers so I used frozen peas and carrots instead. It was to die for! Even my boyfriend loved it, and hes not one for mustard!
posted:
1/9/2007
I made this and I loved it I envited a friend over and he loved it. then at thankgiving time I let my mom & sister try it and they loved it. I like it cause it isn't hard to make. Enjoy this recipe its a keeper!
posted:
12/22/2006
Very easy to follow. Substituted the peppers for asparagus, onions, and mushrooms. The flavoring was just right- a little salt/pepper and it was good!
posted:
12/20/2006
My husband and family of 4 loved this meal. It's a must make again
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