Recipe: Grilled Chicken and 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.