Description
A quick and flavorful one-pan dish featuring chicken, bell peppers, rice, and creamy queso, perfect for weeknight dinners.
Ingredients
- 1 lb chicken breast, diced
- 1 cup bell peppers, sliced
- 1 cup cooked rice
- 1 cup queso cheese
- 1 tablespoon olive oil
- 1 tablespoon fajita seasoning
- Salt and pepper to taste
- Chopped cilantro for garnish (optional)
Instructions
- Heat the oil: Warm 1 tablespoon olive oil in a large skillet over medium heat until shimmering.
- Brown the chicken: Add the diced chicken, sprinkle with 1 tablespoon fajita seasoning, salt, and pepper. Cook, stirring occasionally, until browned and cooked through, about 6–8 minutes.
- Cook the peppers: Push the chicken to the side, add the sliced bell peppers, and sauté until they soften, roughly 3–4 minutes.
- Add the rice: Stir in 1 cup cooked rice until warmed and mixed with chicken juices.
- Melt the queso: Pour in 1 cup queso cheese. Stir until melted and coats the mixture. Add milk or broth if too thick.
- Finish and serve: Adjust seasoning, garnish with cilantro if desired, and serve hot.
Notes
Use pre-cooked rice to reduce cooking time. Customize with toppings such as pico de gallo or avocado.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Tex-Mex