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Main dishes

Margarita Chicken & Rice Skillet

Margarita Chicken & Rice Skillet recipe
photo by:kraft
Chicken and rice are oh so nice—especially when they're served together in a margarita-inspired skillet!
20 min
50 min
6 servings

What You Need

cup  KRAFT Zesty Lime Vinaigrette Dressing, divided
 cut-up broiler-fryer chicken (3-1/2 lb.)
 red pepper, chopped
 onion, chopped
can  (14.5 oz.) fat-free reduced-sodium chicken broth
cups  long-grain white rice, uncooked
tsp.  ground cumin
Tbsp.  chopped fresh cilantro

Make It

HEAT 2 Tbsp. dressing in large nonstick skillet on medium-high heat. Add chicken; cook 4 min. on each side or until each piece is golden brown on both sides. Remove from skillet.

ADD peppers and onions to skillet; cook and stir 5 min. or until crisp-tender. Add broth, rice, cumin and remaining dressing to skillet; stir. Bring to boil. Top with chicken; cover.

SIMMER on medium-low heat 25 to 30 min. or until chicken is done (165ºF) and rice is tender. Remove from heat. Let stand, covered, 5 min. Sprinkle with cilantro.

Kraft Kitchens Tips

Special Extra
For a touch of spice, add 1/4 tsp. ground red pepper (cayenne) to the cooked vegetables with the broth, rice, cumin and remaining dressing.
How to Safely Handle Raw Chicken
Always wash hands, preparation surfaces and utensils in hot, soapy water before and after contact with raw chicken. Dry hands and surfaces with a clean towel or paper towels. Take special care in washing worn cutting boards as there may be hard-to-clean grooves or cracks that can collect bacteria.
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