Description
This one-skillet dish combines juicy fajita-seasoned chicken, tender rice, and melty queso for a comforting Tex-Mex meal.
Ingredients
- 1 lb chicken breast, diced (about 2 medium breasts)
- 2 tbsp olive oil
- 1 small onion, diced
- 1 bell pepper, diced (any color)
- 1 cup uncooked long-grain white rice
- 1 tbsp fajita seasoning (store-bought or homemade)
- 2 cups chicken broth (low-sodium preferred)
- 1 cup queso cheese (Velveeta-style queso or refrigerated queso dip)
- Salt and pepper to taste
Instructions
- Heat 2 tablespoons olive oil in a large skillet over medium heat until shimmering.
- Add the diced chicken in a single layer. Cook without crowding for 5–7 minutes, stirring occasionally, until browned and cooked through (internal temp 165°F / 74°C). Season lightly with salt and pepper.
- Push the chicken to one side of the skillet. Add the diced onion and bell pepper to the empty side. Sauté 3–4 minutes until softened but still bright.
- Stir the chicken and vegetables together. Add the uncooked rice and 1 tablespoon fajita seasoning. Toast, stirring, for 1–2 minutes so the rice picks up flavor.
- Pour in 2 cups chicken broth, raise heat to bring to a boil, then reduce to low. Cover and simmer gently for 15–20 minutes, or until rice is tender and liquid is absorbed. Avoid lifting the lid too often.
- Remove skillet from heat. Stir in 1 cup queso until fully melted and evenly distributed. Taste and adjust seasoning with salt and pepper if needed. Let rest 3–5 minutes before serving to set.
Notes
For a lighter cheese option, use reduced-fat queso or a blend of shredded cheddar and a splash of milk. If using brown rice, increase broth to 1 3/4–2 cups and simmer for 40–45 minutes.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Tex-Mex