Chicken and rice get a little island influence in this tasty dish with paprika, zucchini and creamy mozzarella cheese.
What You Need
Original recipe yields 4 servings
2-1/4 cups chicken broth
1 cup long-grain white rice, uncooked
1 zucchini, cut lengthwise in half, then crosswise into slices
1 cup rinsed canned black beans
1/2 cup frozen corn
4 small boneless skinless chicken breasts (1 lb.)
1/4 tsp. salt
1/4 tsp. smoked paprika
1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
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Let's Make It
Heat greased grill to medium heat.
Bring broth to boil in large saucepan on medium-high heat. Stir in rice; cover. Simmer on medium-low heat 10 min. Add zucchini, beans and corn; cook 5 to 7 min. or until rice is tender.
Meanwhile, sprinkle chicken with salt and paprika. Grill 12 to 15 min. or until done (165ºF), turning after 8 min. Top evenly with 1/4 cup cheese; grill 1 min. or until melted. Slice chicken.
Stir remaining cheese into rice mixture; spoon into large shallow bowl. Top with chicken.
Cut 1 red pepper into thin strips. Add to rice with zucchini, beans and corn. In addition, stir 1/4 cup chopped cilantro into cooked rice with remaining cheese.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 55g
Dietary Fibers 5g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.