Queso Chicken Fajita Rice Skillet Recipe
This Queso Chicken Fajita Rice Skillet Recipe delivers bold fajita flavor with chicken, rice, peppers, and rich queso in one simple pan.
Equipment
- Large deep skillet or saute pan
- Wooden spoon or spatula
- Sharp knife
- Cutting board
- Measuring cups and spoons.
- Lid for the skillet
Ingredients
For the Skillet
- 1 lb boneless skinless chicken breast sliced
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
Vegetables
- 1 red bell pepper sliced
- 1 green bell pepper sliced
- 1 yellow bell pepper sliced
- 1 medium onion sliced
Rice and Sauce
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 cup queso cheese sauce
- 1/2 cup shredded cheddar or Monterey Jack optional
Optional Toppings
- Fresh cilantro
- Sour cream
- Sliced jalapenos
- Lime wedges
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add sliced chicken, season with chili powder, paprika, cumin, garlic powder, salt, and pepper.
- Cook until the chicken is lightly browned and mostly cooked through. Remove from skillet and set aside.
- In the same skillet, add peppers and onions. Cook until softened and slightly caramelized.
- Stir in the rice and cook for 1 minute to lightly toast it.
- Pour in the chicken broth and stir well.
- Bring to a gentle simmer, cover, and cook for 15 minutes or until rice is tender.
- Add the cooked chicken back into the skillet.
- Stir in the queso cheese sauce until creamy and well combined.
- Sprinkle with extra cheese if using, cover, and let melt.
- Garnish with cilantro and serve hot.