Cheesy Queso Chicken Fajita Skillet with Peppers and Rice (Print version)

Tender fajita chicken, peppers, rice, and creamy queso cooked together in one skillet for a cozy Tex-Mex dinner.

# Ingredients:

For the chicken and vegetables

01 - 1 1/4 lb (565 g) boneless skinless chicken breast or thighs, cut into bite-size pieces
02 - 1 tablespoon olive oil
03 - 1 tablespoon fajita seasoning, gluten-free if needed
04 - 1/2 teaspoon kosher salt, plus more to taste
05 - 1/4 teaspoon black pepper
06 - 1 red bell pepper, sliced
07 - 1 green bell pepper, sliced
08 - 1 small yellow onion, sliced
09 - 3 cloves garlic, minced

For the rice and queso

10 - 1 cup (190 g) long-grain white rice, rinsed
11 - 1 3/4 cups (420 ml) low-sodium chicken broth
12 - 1/2 cup (120 ml) tomato sauce
13 - 1/2 teaspoon smoked paprika
14 - 1/2 cup (120 g) white queso dip, warmed
15 - 1/2 cup (55 g) shredded Monterey Jack or cheddar cheese
16 - 2 tablespoons chopped fresh cilantro
17 - 1 lime, cut into wedges

# Instructions:

01 - Pat the chicken dry. Toss it with fajita seasoning, salt, and black pepper until evenly coated.
02 - Heat olive oil in a large deep skillet over medium-high heat. Add the chicken and cook for about 5 minutes, stirring once or twice, until browned and nearly cooked through.
03 - Add bell peppers, onion, and garlic. Cook for 4-5 minutes until the onion softens and the peppers are crisp-tender.
04 - Stir in the rinsed rice and smoked paprika for 1 minute. Add chicken broth and tomato sauce, scraping the bottom of the pan to loosen the browned bits.
05 - Bring to a simmer, cover, and reduce heat to low. Cook for 18-20 minutes, until the rice is tender and most of the liquid is absorbed.
06 - Remove the skillet from the heat. Fold in the warm queso and shredded cheese, cover for 3 minutes, then fluff gently. Finish with cilantro and lime wedges.

# Good to know:

01 - Use a deep 12-inch skillet with a tight lid.
02 - Warm the queso before stirring it into the rice for the smoothest texture.
03 - Chicken should reach 165 F before serving.

Back