MARGARITA CHICKEN & RICE SKILLET

MARGARITA CHICKEN & RICE SKILLET image

Provided by Ellen Bales @Starwriter

Categories Chicken

Number Of Ingredients 10

1/2 cup(s) kraft zesty lime vinaigrette dressing, divided
6 - chicken breast halves, skinless and boneless
1 - red pepper, chopped
1 - onion, chopped
1 can(s) (14.5 oz.) chicken broth
1 1/2 cup(s) long-grain white rice, uncooked
1/2 teaspoon(s) ground cumin
2 tablespoon(s) chopped fresh celery leaves
1/2 cup(s) shredded monterey jack cheese
- tri-color tortilla strips

Steps:

Heat 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.
Add 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.
Simmer 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.
To serve, garnish with celery leaves and tri-color tortilla strips.