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4 servings, 1-1/2 cups each
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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.
The colorful peppers in this zesty skillet team up to provide a good source of vitamin C.
* 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.
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.
didnt follow recipe to a T, but it was good.
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 :)