Zesty Chicken and Rice Skillet

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photo by:kraft

This speedy and tasty chicken skillet dish is sure to delight your family at dinnertime.

time

prep:

10 min

total:

30 min

servings

total:

4 servings, 1-1/2 cups each

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What You Need

1/2

cup KRAFT Zesty Italian Dressing, divided

Tbsp. GREY POUPON Hearty Spicy Brown Mustard

lb. boneless skinless chicken breasts, cut into bite-size pieces

chicken bouillon cube, dissolved in 1-3/4 cups boiling water

each green and red pepper, cut into strips

cups instant white rice, uncooked

1-3/4

cups boiling water

Make It

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.

Kraft Kitchens Tips

Substitute

Prepare as directed, substituting 2 cups of your favorite cut-up mixed fresh vegetables, such as carrots, onions and/or broccoli, for the pepper strips.

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kssunrise

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.

LMD827

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.

tamy466

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.

MaxeneA

posted:2/1/2007

I loved how quick it was to make, I added mushrooms to mine and used hot sweet mustard.

suzmuffin

posted:1/19/2007

Not our favorite from this month's magazine, but would make again.

emilyf88

posted:1/12/2007

I liked it but it needed something else but I'm not sure what.

a cook

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!

alove14

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!

Drstrader

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!

mrsquawee

posted:12/20/2006

My husband and family of 4 loved this meal. It's a must make again