Stovetop/Skillet

Queso Chicken Fajita Skillet

Name: Queso Chicken Fajita Skillet
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: Servings: 4
Ingredients: 3 boneless, skinless chicken breasts, diced; 2 cups Minute (instant) rice; 2 cups chicken broth; 1 red bell pepper, sliced into strips; 1 green bell pepper, sliced into strips; 1 orange bell pepper, sliced into strips; ½ yellow onion, diced; 8 ounces tomato sauce; 1 packet fajita seasoning; 2 tablespoons olive oil; Gordos cheese dip (as much as you like, for topping)

Servings: 4

분량

10mins

활동 시간

30mins

총 시간

요리 시작

재료

3 boneless, skinless chicken breasts, diced

2 cups Minute (instant) rice

2 cups chicken broth

1 red bell pepper, sliced into strips

1 green bell pepper, sliced into strips

1 orange bell pepper, sliced into strips

½ yellow onion, diced

8 ounces tomato sauce

1 packet fajita seasoning

2 tablespoons olive oil

Gordos cheese dip (as much as you like, for topping)

방향

Sauté the Veggies:

Heat olive oil in a large skillet over medium-high heat. Add the diced onion and all three bell peppers. Sauté, stirring occasionally, for 2–3 minutes until they start to soften.

Cook the Chicken:

Add the diced chicken to the skillet. Sprinkle the fajita seasoning over everything. Cook for 7–8 minutes, stirring occasionally, until the chicken is fully cooked and reaches 165°F (74°C).

Add Rice & Liquids:

Stir in the Minute rice, chicken broth, and tomato sauce. Mix well and bring the mixture to a simmer. Let it cook for about 2 minutes.

Rest to Absorb:

Turn off the heat and let the skillet sit, uncovered, so the rice can soak up any remaining liquid.

Top & Serve:

Spoon generous dollops of Gordos cheese dip over the top. Serve hot and enjoy!

Prep Time: 10 minutes

Cook Time: 20 minutes