Main dishes

Green Chili Chicken & Rice Skillet

Green Chili Chicken & Rice Skillet recipe

photo by:kraft

Fast, easy and delicious. I didn't have any peppers when I made this and cooked up my own chicken strips - it made a huge pot that we were able to eat for dinner with lefto...read more

posted by

Recipiesforme

on 7/5/2007

time

prep:

10 min

total:

30 min

servings

total:

3 servings, about 1 cup each

add your photo

add to shopping list

add to recipe box

send/share

What You Need

1/2

cup chopped green peppers

clove garlic, minced

tsp. olive oil

3/4

cup canned diced tomatoes and green chiles, undrained

3/4

cup rinsed canned black beans

cup water

pkg. (6 oz.) OSCAR MAYER Deli Fresh Southwestern Seasoned Chicken Breast

1-1/2

cups instant brown rice, uncooked

1/2

cup KRAFT 2% Milk Shredded Mild Cheddar Cheese

Make It

COOK and stir peppers and garlic in hot oil in large skillet on medium heat 3 min. Add tomatoes, beans and water; mix well. Bring to boil.

STIR in chicken and rice; cover. Simmer 5 min.

REMOVE from heat. Let stand, covered, 5 min. Top with cheese.

Kraft Kitchens Tips

Substitute

Prepare using pinto beans.

To Double

Prepare as directed, using 1 undrained can (14-1/2 oz.) diced tomatoes and green chiles, 1 rinsed can (15 oz.) black beans and 3/4 cup KRAFT 2% Milk Shredded Mild Cheddar Cheese. Then, double all remaining ingredients. Makes 6 servings.

Rate recipes, or edit your previous ratings and more. Sign In

a cook

posted:11/19/2008

My husband (who isn't usually a big rice fan) and I really liked this dish. He said he could keep eating it all night! I made it with kidney beans instead of black or pinto because it was what I had, and they taste great in it too. I will definately make it again.

a cook

posted:11/13/2007

My family really liked this recipe. I thought it was great, will definetly make this again.

Mcwhirtor

posted:8/18/2007

Don't care for black beans, used red kidneys instead.

a cook

posted:7/16/2007

Quick and easy to make!

Recipiesforme

posted:7/5/2007

Fast, easy and delicious. I didn't have any peppers when I made this and cooked up my own chicken strips - it made a huge pot that we were able to eat for dinner with leftovers for lunch and then some the next day.

Michelle7864

posted:5/15/2007

This recipe is easy, fast and delicious. It's spicy but not too spicy. I always make a double recipe so there is plenty left for an extra meal or two.

tdavieswv

posted:5/8/2007

This was very quick and very easy to make. My family likes recipes that are spicy, but not too spicy, and this fit the bill perfectly.

a cook

posted:3/30/2007

It would have been dry and a little bland if I hadn't used an entire can of undrained black beans and Rotel tomatoes. I also added extra water and cooked a bit longer, until rice was done. I ate it with tortilla chips and sour cream, my husband wrapped his in flour tortillas. I might make it again, but it's not at the top of my list.

auntym

posted:2/28/2007

Hubby made this one and chopped the chicken a little too finely for my taste. Then, he left it in the oven to warm a little too long, so it got rather dry. The taste was great, though. Next time, I'll have to supervise more closely.

a cook

posted:1/22/2007

Good flavor. Smelled spicier than it tasted. My 4 year old ate it, and my husband isn't crazy about rice but liked it too. I mixed the leftovers with low sodium chicken broth and it made a wonderful soup!