Comida Kraft
Recipe Box

Zesty Chicken and Rice Skillet

Prep Time
10
min.
Total Time
30
min.
Servings

4 servings, 1-1/2 cups each

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.

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What You Need

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Make It

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  • 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.

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.

Servings

  • 4 servings, 1-1/2 cups each

Healthy Living

  • Good source of vitamin A or C
  • Generally Nutritious
  • Diabetes Center

Diabetes Center

  • Carb Choices: 3 Carb Choice

Diet Exchange

  • 2-1/2 Starch
  • 1 Vegetable
  • 3 Meat (L)
  • 1/2 Fat

Nutrition Bonus

The colorful peppers in this zesty skillet team up to provide a good source of vitamin C.

Nutritional Information

Serving Size 4 servings, 1-1/2 cups each
AMOUNT PER SERVING
Calories 400
Total fat 11g
Saturated fat 2g
Cholesterol 65mg
Sodium 610mg
Carbohydrate 43g
Dietary fiber 2g
Sugars 4g
Protein 29g
% Daily Value
Vitamin A 25 %DV
Vitamin C 50 %DV
Calcium 4 %DV
Iron 20 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from I worked with what I had so....I used whole organic chicken thighs, next I added Jasmine rice... I worked with what I had so....I used whole organic chicken thighs, next I added Jasmine rice instead of instant, used low sodium organic chicken broth, then organically raised red & green peppers and the regular Grey Poupon Mustard. I also used Kraft Zesty Lime dressing which is all I had. I watched my cooking time on the rice and added 1 tablespoon of unsalted butter when I started the rice. I think it added a richness I was looking for. My whole family raved about the meal and asked when did I plan to make it again. Thanks Kraft! You made me look like a Great cook again.
Date published: 2015-10-10
Rated 4 out of 5 by from My family loved it, I made it last night. My family loved it, I made it last night. That was my first time visiting this web site. After reading everyone else’s comments though, I added a few things to the original recipe... WOW... I was glad I did. Chopped onions, fresh sliced mushrooms, some spicy chicken spice, season salt, and just a little bit of this and that. My husband hates to try new dinners but he loved this one! Thank you Kraft I will be checking out more recipes to try for new dinners at least once a week now...
Date published: 2007-09-07
Rated 5 out of 5 by from Usually rice and chicken dishes are bland, but this one was not. Usually rice and chicken dishes are bland, but this one was not. It was very well seasoned. It was also very quick and easy to prepare. I am allergic to peppers so I added some baby carrots that I microwaved so they would cook faster. I'm glad I did because the dish looked very bland until the carrots were added (and they tasted good too!). This recipe is definately going into rotation at my home.
Date published: 2006-09-19
Rated 5 out of 5 by from This dish is excellent! This dish is excellent! I did however change it - a lot, only because I didn't have the right ingredients. I used honey mustard in place of GREY POUPON, and rice pilaf in place of the white rice. I also used white onion and green onion along with the peppers. Plus, I added some season salt and spicy chicken seasoning. It was delish! A definite staple in my house. Thanks again Kraft!
Date published: 2007-05-22
Rated 4 out of 5 by from This recipe was easy and delicious. 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.
Date published: 2007-02-15
Rated 4 out of 5 by from Good recipe! Good recipe! Went the easy route & used canned chicken! I used chicken broth instead of the bouillon and it tasted great. Also added chicken seasoning, seasoning salt, and minced onion. I hate things that are really salty, so I was concerned about this...but it tasted great! Would definitely make again!
Date published: 2009-03-04
Rated 5 out of 5 by from I substituted the chicken for elk steak pieces cut into ~1/4 inch squares. I substituted the chicken for elk steak pieces cut into ~1/4 inch squares. Used Jasmine rice instead of instant, cooked separately in a cooker and put elk mixture over a bed. Will make this again, and again until the elk runs out...might be a while, have nearly 100 lbs of steak :)
Date published: 2013-01-15
Rated 4 out of 5 by from I tweaked this slightly...didn't use the bouillon cube, just a bit of canned chicken broth (low... I tweaked this slightly...didn't use the bouillon cube, just a bit of canned chicken broth (low sodium). Also fresh bell peppers were $2 each at my local market, so I subbed a bag of frozen mixed peppers and onions instead. It was very tasty, and I will make again.
Date published: 2008-07-22
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