Queso Chicken Fajita Skillet (Printer-Friendly)
Juicy chicken, colorful peppers, rice, and creamy queso melded in one skillet for a flavorful dinner.
# What You’ll Need:
→ Poultry
01 -
2 boneless, skinless chicken breasts, diced
→ Vegetables
02 -
1 medium yellow onion, diced
03 -
1 red bell pepper, sliced into strips
04 -
1 green bell pepper, sliced into strips
05 -
1 orange bell pepper, sliced into strips
→ Pantry
06 -
1 tablespoon olive oil
07 -
1 packet fajita seasoning (about 1 ounce / 28 grams)
08 -
1 cup Minute white rice
09 -
1 cup chicken broth
10 -
½ cup tomato sauce
→ Dairy
11 -
½ cup Gordo's cheese dip (or preferred creamy white queso)
# Steps to Follow:
01 -
Heat olive oil in a large skillet over medium-high heat until shimmering. Add diced onion and sliced peppers, stirring frequently, and cook until beginning to soften and aromas develop, approximately 3 minutes.
02 -
Add diced chicken to the skillet. Sprinkle fajita seasoning evenly over chicken and vegetables. Stir to coat and cook for 7 to 8 minutes until chicken is fully cooked through and lightly golden, reaching an internal temperature of 165°F (74°C).
03 -
Stir rice into the skillet, then pour in chicken broth and tomato sauce. Scrape the bottom of the pan to release browned bits. Bring mixture to a gentle simmer and cook uncovered for 2 minutes.
04 -
Remove skillet from heat, cover, and let stand until all liquid is absorbed and rice is tender, about 10 minutes.
05 -
Spoon cheese dip over the top of the skillet. Allow cheese to melt from residual heat. Gently swirl to distribute cheese without breaking its creamy pockets. Serve immediately.
# Helpful Hints:
01 -
Allow rice to rest covered off heat to fully absorb broth for optimal texture.
02 -
Use a blend of red, green, and orange bell peppers for balanced flavor and visual appeal.
03 -
Gently swirl queso for gooey cheese pockets without losing creaminess.