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Margarita Chicken & Rice Skillet


Rate this recipe 4.5/5 (22 Votes)
Margarita Chicken & Rice Skillet 1 Picture


  • 1/2 cup KRAFT Zesty Lime Vinaigrette Dressing, divided
  • 1 cut-up broiler-fryer chicken (3-1/2 lb.)
  • 1 red pepper, chopped
  • 1 onion, chopped
  • 1 can (14.5 oz.) fat-free reduced-sodium chicken broth
  • 1-1/2 cups long-grain white rice, uncooked
  • 1/2 tsp. ground cumin
  • 2 Tbsp. chopped fresh cilantro


Servings 6
Preparation time 20mins
Cooking time 50mins
Adapted from


Step 1

HEAT 2 Tbsp. dressing in large nonstick skillet on medium-high heat. Add chicken; cook 4 min. on each side or until each piece is golden brown on both sides. Remove from skillet.

ADD peppers and onions to skillet; cook and stir 5 min. 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 25 to 30 min. or until chicken is done (165ºF) and rice is tender. Remove from heat. Let stand, covered, 5 min. Sprinkle with cilantro.

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