Description
A warm, cheesy one-pan dinner ready in about 30 minutes, featuring tender chicken, sautéed peppers, and creamy queso over fluffy rice.
Ingredients
- 1 lb chicken breast, diced
- 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.
- Add the diced chicken in a single layer and cook for 5–7 minutes, stirring occasionally, until browned and cooked through. 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 and cook for 3–4 minutes until softened.
- Stir the chicken back into the vegetables. Add 1 cup uncooked rice and 1 tablespoon fajita seasoning. Cook for 1–2 minutes to toast the rice.
- Pour in 2 cups chicken broth and bring the mixture to a boil. Reduce heat to low, cover tightly, and simmer for 15–20 minutes until rice is tender.
- Remove from heat. Stir in 1 cup queso cheese until melted and creamy, adjusting with broth if too thick.
Notes
For quicker prep, use pre-cooked chicken. Freeze before adding queso for best texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican