Description
A comforting one-pan dish featuring tender chicken, vibrant bell peppers, and creamy queso cheese, perfect for the whole family.
Ingredients
Scale
- 3 boneless skinless chicken breasts, diced
- 2 tablespoons olive oil
- ½ yellow onion, diced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 orange bell pepper, sliced
- 1 packet fajita seasoning
- 2 cups minute rice
- 2 cups chicken broth
- 8 ounces tomato sauce
- 1 cup queso cheese dip, more to taste
Instructions
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add diced chicken and cook until browned, about 6 to 8 minutes. Remove and set aside.
- In the same skillet, add diced onion and sliced bell peppers. Sauté until softened, about 4 to 5 minutes.
- Stir in fajita seasoning and return the cooked chicken to the skillet, mixing well to coat everything.
- Add rice, chicken broth, and tomato sauce. Stir and bring to a gentle boil.
- Cover and reduce heat; let it simmer for about 10 to 12 minutes until the rice is tender and liquid is absorbed.
- Remove from heat and stir in queso cheese dip until melted and fully incorporated. Serve warm.
Notes
Don’t overcook the chicken to avoid dryness. Feel free to customize with additional ingredients like beans or swap chicken for a vegetarian option.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg