Description
A colorful and flavorful one-pan meal! Tender chicken with sautéed peppers and onions, cooked with rice and topped with cheesy queso for a satisfying dinner.
Ingredients
- 3 boneless skinless chicken breasts, diced
- 2 tbsp olive oil
- 1/2 yellow onion, diced
- 1 red bell pepper, cut into strips
- 1 green bell pepper, cut into strips
- 1 orange bell pepper, cut into strips
- 1 packet fajita seasoning
- 2 cups Minute Rice
- 2 cups chicken broth
- 8 ounces tomato sauce
- Gordos cheese dip (for topping)
Instructions
- Heat olive oil in a large skillet over medium-high heat.
- Add diced chicken and cook until no longer pink.
- Add diced onion and bell peppers. Sauté until softened, about 5 minutes.
- Sprinkle fajita seasoning over chicken and vegetables. Stir to coat evenly.
- Add rice, chicken broth, and tomato sauce. Bring to a boil.
- Reduce heat, cover, and simmer for 10–12 minutes until rice is cooked and liquid is absorbed.
- Top with Gordos cheese dip and let it melt slightly before serving.
Notes
- Use any combination of bell peppers for a colorful skillet.
- Optional: garnish with chopped cilantro or green onions.
- Leftovers can be stored in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: Mexican