Comida Kraft
Recipe Box

Zesty Chicken and Rice Skillet

(90) 76 Reviews
Prep Time
Total Time

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.

Read MoreRead Less

What You Need

Showing deals in Winnetka, IL 60093
Show Deals
Change Zip
Select All
Add To Shopping List

Make It

Tap or click steps to mark as complete

  • 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.


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.


  • 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
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

Rate this Recipe

Leave a Review

  • lkcarson3 |

    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.

  • dpness |

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

  • chef_nicholas |

    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 :)