Zesty Chicken and Rice Skillet

4.1
(89) 75 Reviews
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
% Daily Value
Total fat 11g
Saturated fat 2g
Cholesterol 65mg
Sodium 610mg
Carbohydrate 43g
Dietary fiber 2g
Sugars 4g
Protein 29g
   
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

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  • dpness | Mon, Feb 18 2013 11:51 AM

    didnt follow recipe to a T, but it was good.

  • chef_nicholas | Tue, Jan 15 2013 5:23 PM

    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 :)

  • astroannie | Sat, Jun 11 2011 7:12 AM

    I made this with 2c chicken broth instead of the bouillon/water and instant brown rice. It had to cook a little longer for the rice to be tender and that was too long for the peppers so I'll add them later next time. Everyone but my picky eater loved it.

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