Cheese Chicken Fajita Skillet
A creamy, one-skillet chicken and rice meal loaded with fajita flavor, sweet bell peppers, and topped with melted cheese dip the ultimate quick and comforting weeknight dinner.
Equipment
- Large Skillet
- Mixing Spoon
- Lid or Foil
- Knife
- Cutting Board
Ingredients
Main Ingredients
- 3 boneless, skinless chicken breasts diced into 1-inch pieces
- 2 tbsp olive oil for sautéing
- 1/2 yellow onion diced
- 1 red bell pepper sliced into strips
- 1 green bell pepper sliced into strips
- 1 orange bell pepper sliced into strips
- 1 packet fajita seasoning about 1 ounce or 2 tablespoons
- 2 cups Minute rice uncooked
- 2 cups chicken broth hot or room temperature
- 8 oz tomato sauce room temperature
- Gordos cheese dip as desired for topping
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add diced onion and all bell pepper strips. Sauté for 2–3 minutes until peppers begin to soften.
- Add diced chicken to the skillet and sprinkle fajita seasoning over everything. Cook for 7–8 minutes, stirring often, until chicken is fully cooked and browned.
- Stir in Minute rice, tomato sauce, and chicken broth. Mix thoroughly and bring to a gentle simmer, scraping any browned bits from the bottom.
- Simmer for 2 minutes, then turn off the heat. Cover with a lid or foil and let rest for 5–7 minutes so the rice absorbs the liquid.
- Remove lid, fluff rice with a fork, and spoon warmed Gordos cheese dip over the hot skillet before serving.
Notes
Don’t overcook the peppers keep them slightly crisp for texture. For a spicier kick, add chili flakes or hot sauce. Serve with tortillas, guacamole, or a squeeze of lime for freshness. Leftovers reheat well on the stovetop or in the microwave.