Description
A one-skillet dinner packed with bold fajita flavor, tender chicken, and creamy queso melting into fluffy rice for a quick and satisfying weeknight meal.
Ingredients
- 1 lb chicken breast, diced into 1/2-inch pieces
- 2 tbsp olive oil
- 1 small onion, diced
- 1 bell pepper, diced
- 1 cup uncooked long-grain white rice
- 1 tbsp fajita seasoning
- 2 cups chicken broth
- 1 cup queso cheese
- Salt and pepper to taste
Instructions
- Heat 2 tablespoons olive oil in a large skillet over medium heat until shimmering.
- Season diced chicken lightly with salt, pepper, and a pinch of fajita seasoning. Add to the skillet in a single layer and cook, undisturbed for 2–3 minutes, then stir and cook until browned and no longer pink (about 5–7 minutes total). Remove chicken to one side of the skillet or to a plate.
- Add the diced onion and bell pepper. Sauté until softened and slightly browned, about 4–5 minutes.
- Stir the rice into the vegetables along with the tablespoon of fajita seasoning. Toast the rice for 1–2 minutes, stirring constantly.
- Pour in 2 cups chicken broth and scrape any browned bits from the bottom of the pan. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 15–18 minutes.
- Once the rice is cooked, remove the skillet from heat. Stir the cooked chicken back in, then add 1 cup queso cheese and fold gently until melted and evenly distributed.
- Taste and adjust salt and pepper. Let rest for 3–5 minutes before serving.
Notes
Serve with fresh cilantro, lime wedges, sliced avocado, or a dollop of sour cream for added flavor. Can be paired with warm flour tortillas or a simple green salad.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Tex-Mex