BBQ Chicken and Rice Skillet Recipe

  • 8 boneless skinless chicken thighs, cut into chunks
  • 1 teaspoon oil
  • 1 1/4 cups water
  • 1/2 cup KRAFT or BULL'S-EYE Original Barbecue Sauce
  • 1 1/2 cups MINUTE White Rice, uncooked
  • 1 large red pepper, chopped
  • 1 cup chopped zucchini
  1. Brown chicken in oil in large nonstick skillet on medium-high heat 3 min.
  2. Add water, barbecue sauce and rice. Bring to boil.
  3. Reduce heat to medium-low; sprinkle with pepper and zucchini. Cover. Simmer 10 min.