Queso Chicken Fajita Skillet (Print Version)
Juicy chicken, colorful peppers, rice, and warm queso make a hearty, comforting one-pan dinner.
# Ingredients:
→ Main Ingredients
01 -
3 boneless skinless chicken breasts, diced
02 -
2 tablespoons olive oil
03 -
0.5 yellow onion, diced
04 -
1 red bell pepper, cut into strips
05 -
1 green bell pepper, cut into strips
06 -
1 orange bell pepper, cut into strips
07 -
1 packet fajita seasoning
08 -
2 cups instant rice
09 -
2 cups chicken broth
10 -
226 grams tomato sauce
11 -
Gordos cheese dip, for topping
# Instructions:
01 -
Heat olive oil in a large skillet over medium-high heat. Add diced onion and all bell peppers, stirring frequently. Cook for 2 to 3 minutes until vegetables begin to soften.
02 -
Add diced chicken breast to the skillet. Sprinkle the entire mixture evenly with fajita seasoning. Continue to cook, stirring regularly, for 7 to 8 minutes or until chicken is thoroughly cooked and reaches 74°C internal temperature.
03 -
Add instant rice, tomato sauce, and chicken broth directly to the skillet. Mix well to combine all ingredients. Allow the mixture to come to a gentle simmer and cook for 2 minutes. Remove from heat and let stand until rice has absorbed the liquid completely.
04 -
Generously top the skillet contents with Gordos cheese dip. Serve immediately while hot.
# Notes:
01 -
Always check your instant rice packaging for precise broth-to-rice ratios as some brands may vary.
02 -
Gordos cheese dip replicates the creamy queso style served in Mexican restaurants.