|
Grilled Chicken & Summer Vegetable Skillet
| 1 Tbsp. |
Oil
|
 |
| 1 |
Red pepper, coarsely chopped |
| 1 |
Yellow pepper, coarsely chopped |
| 2 Cloves |
Garlic, minced |
| 1½ C. |
Instant white rice, uncooked |
| 1 ¼ C. |
Water |
| ¼ C. |
Barbecue sauce |
| 4 |
Cooked chicken breasts, chopped |
| 1 |
Tomato, chopped |
| 1 C. |
Finely shredded cheese |
| 2 |
Green onions, sliced |
Heat oil in large skillet on medium-high heat. Add peppers; cook 7 minutes, stirring constantly. Stir in garlic; cook 1 minute. Add rice, water and barbecue sauce; stir. Bring to boil, stirring constantly. Top with chicken, tomatoes and cheese; cover. Simmer on medium-low heat 10 minutes or until rice is tender and cheese is melted. Top with onions.
Serves 4.
Recipe and photograph furnished by Kraft Foods, Inc. |
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