Rice with Chicken a la Margarita (Arroz con Pollo a la Margarita) RECIPE FOR YOU TODAY

Rice with Chicken a la Margarita (Arroz con Pollo a la Margarita)
Preparation 20 min 
total time 50 min 
makes 6 servings 

Ingredients
1/2 cup KRAFT Zesty lemon vinaigrette or any Lime Vinaigrette Dressing, divided as required
1 chicken for roasting or frying, cut into parts (3-1/2 lb chicken)
1 red pepper, chopped
1 onion, chopped
1 can (14.5 oz) chicken broth fat-free reduced-sodium
1-1/2 cups long grain white rice, uncooked
1/2 teaspoon ground cumin
2 tablespoons chopped fresh cilantro

METHOD
HEAT 2 Tbsp. dressing in large nonstick skillet over medium-high heat. Add the chicken; cook 4 min. on each side or until browned dam on both sides. Get it out of the pan.

ADD pepper and onion in skillet; cook and stir 5 min. or until crisp and tender. Add broth, rice, cumin and remaining vinaigrette; stir. Bring to boil. Put the chicken on top and cover the pan.

Cook over medium-low heat to maintain a gentle boil for 25 to 30 min. or until chicken is done (internal temperature reaches 165 º F) and rice soft. Remove from heat. Let stand covered 5 min. Sprinkle the dish with cilantro.

kraft kitchens tips
Special Extra
To give a spicy taste, add 1/4 tsp. ground red pepper (cayenne) to cooked with broth, rice, cumin and remaining vinaigrette vegetables.

HOW TO HANDLE RAW CHICKEN SAFELY
After handling raw chicken it is always necessary to wash your hands, work surfaces and utensils with hot soapy water. Dry your hands and surfaces with a clean towel or paper towel. Wash cutting boards with brush, as it can be difficult to clean grooves where bacteria can concentrated.