ZESTY CHICKEN AND RICE SKILLET

ZESTY CHICKEN AND RICE SKILLET image

Yield 4 Servings

Number Of Ingredients 6

½ cup Kraft Zesty Italian Dressing, divided
1 Tbsp. Grey Poupon Dijon Mustard
1 lb. boneless skinless chicken breasts, cut into chunks
1 chicken bouillon cube, dissolved in 1¾ cups boiling water
2 cups red and green pepper strips (about 2 medium)
2 cups Minute White Rice, uncooked

Steps:

MIX ¼ cup of the dressing and the mustard in large nonstick skillet until blended; heat on medium-high heat. Add chicken; cook 6 min. or until cooked through, stirring occasionally. STIR in remaining ¼ cup dressing, bouillon and peppers; cover. Simmer 2 min. or until heated through. Stir in rice; cover. Simmer 5 min. or until rice and peppers are tender. REMOVE from heat; let stand 5 min. until liquid is absorbed. SUBSTITUTE: You can replace the peppers with 2 cups of any of your favorite vegetables, such as sliced carrots, sliced onions or broccoli.