Chicken Caesar with Rice
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1 Hr 25 Min
Prep : 10 Min Cook: 1 Hr 15 Min
How do you make a chicken-and-rice skillet exciting? We did it by adding shallots, chopped peppers, peas and olives. But don’t forget the Caesar dressing - it makes all the difference in our Chicken Caesar with Rice skillet supper.
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4 Servings
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1
1/4 cup Kraft Extra Virgin Olive Oil Caesar Vinaigrette Dressing
2
1 lb. boneless skinless chicken breasts, cubed
3
2 shallots, chopped
4
1 red pepper, chopped
5
1/2 cup frozen peas
6
1 can (10 fl oz/ 284 mL) condensed chicken broth
7
1/2 cup water
8
1-1/2 cups instant white rice, uncooked
9
1/2 cup sliced black olives
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Step 1
Pour dressing over chicken in shallow dish; cover. Refrigerate 1 hour or overnight to marinate. Step 2
Remove chicken from marinade; discard marinade. Cook and stir chicken and shallots in skillet on medium-high heat 5 min. Add peppers and peas; cook and stir 3 min. or until chicken is cooked through. Step 3
Stir in broth and water. Bring to boil. Stir in rice and olives. Reduce heat to low; cover. Cook 5 to 7 min. or until rice is tender. Nutrition
Calories
340
Calories From Fat
0
% Daily Value
Fat 9 g
Saturated fat 1.5 g
8 %
Cholesterol 65 mg
Sodium 930 mg
39 %
Carbohydrate 32 g
Fibre 2 g
Sugars 0 g
Protein 30 g
Vitamin A
15 %
Vitamin C
90 %
Calcium
4 %
Iron
15 %
Servings
Makes 4 servings.
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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