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Main dishes

Island Chicken-Rice Bowl

photo by:kraft
Chicken and rice get a little island influence in this tasty dish with paprika, zucchini and creamy mozzarella cheese.
time
prep:
10 min
total:
35 min
servings
total:
4 servings

What You Need

2-1/4
cups  chicken broth
1
cup  long-grain white rice, uncooked
1
 zucchini, cut lengthwise in half, then crosswise into slices
1
cup  rinsed canned black beans
1/2
cup  frozen corn
4
small  boneless skinless chicken breasts (1 lb.)
1/4
tsp.  salt
1/4
tsp.  smoked paprika
1
cup  KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided

Make It

HEAT greased grill to medium heat.

BRING broth to boil in large saucepan on medium-high heat. Stir in rice; cover. Simmer on medium-low heat 10 min. Add zucchini, beans and corn; cook 5 to 7 min. or until rice is tender.

MEANWHILE, sprinkle chicken with salt and paprika. Grill 12 to 15 min. or until done (165ºF), turning after 8 min. Top evenly with 1/4 cup cheese; grill 1 min. or until melted. Slice chicken.

STIR remaining cheese into rice mixture; spoon into large shallow bowl. Top with chicken.

Kraft Kitchens Tips

Special Extra
Cut 1 red pepper into thin strips. Add to rice with zucchini, beans and corn. In addition, stir 1/4 cup chopped cilantro into cooked rice with remaining cheese.
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