margarita chicken & rice skillet
(1 rating)
This recipe looks very much like a dish served at a familiar restaurant chain, and that dish is one of my favorites. This means that I can make it myself--woo-hoo! I am ready for it! A wee bit of tweaking is all I need. Recipe & photo: kraft.com
(1 rating)
yield
6 serving(s)
prep time
20 Min
cook time
30 Min
Ingredients For margarita chicken & rice skillet
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1/2 ckraft zesty lime vinaigrette dressing, divided
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6chicken breast halves, skinless and boneless
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1red pepper, chopped
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1onion, chopped
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1 can(14.5 oz.) chicken broth
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1 1/2 clong-grain white rice, uncooked
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1/2 tspground cumin
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2 Tbspchopped fresh celery leaves
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1/2 cshredded monterey jack cheese
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tri-color tortilla strips
How To Make margarita chicken & rice skillet
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1Heat 2 Tbsp. of the dressing in a large nonstick skillet on medium-high. Add chicken; cook 4 minutes on each side or until chicken is golden brown on both sides. Remove from skillet.
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2Add peppers and onions to skillet; cook and stir 5 minutes or until crisp-tender. Add broth, rice, cumin and remaining dressing to skillet; stir. Bring to boil. Top with chicken; cover.
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3Simmer on medium-low heat about 30 minutes or until chicken is done and rice is tender. Remove from heat. Sprinkle with cheese. Let stand, covered, 5 minutes.
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4To serve, garnish with celery leaves and tri-color tortilla strips.
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