One-Pot Chicken Fajita Rice Skillet with Queso

Ingredients

• 1 tbsp olive oil
• 1 onion (sliced)
• 3 bell peppers (sliced into strips; yellow, red, and green)
• 2 chicken breasts (sliced into strips)
• 1 packet fajita seasoning
• 1 tbsp garlic
• 1 can Rotel (undrained)
• 1 cup rice (washed)
• 2 cups chicken broth
• 1 tsp tomato bouillon
• evaporated milk (Amount not legible in the source; used for queso)
• green chiles (Amount not legible in the source; used for queso)
• white American cheese (Amount not legible in the source; used for queso)

Steps

1. 1

   Heat the olive oil in a large skillet over medium heat.

2. 2

   Add the sliced onion and bell peppers. Cook until softened.

3. 3

   Add the sliced chicken and fajita seasoning. Stir to coat everything, then cook until the chicken is fully cooked through.

4. 4

   Add the garlic and undrained Rotel. Stir to combine.

5. 5

   Add the washed rice, chicken broth, and tomato bouillon. Stir everything together.

6. 6

   Bring the mixture to a boil, then reduce the heat to low. Cover and cook for 20 minutes, or until the rice is tender and the liquid has been absorbed.

7. 7

   While the rice cooks, put the evaporated milk, green chiles, and white American cheese in a small saucepan over low heat. Stir until the cheese is completely melted and the queso is smooth.

8. 8

   Fluff the rice, then pour the queso evenly over the top. Serve hot.

Notes

The amounts for evaporated milk, green chiles, and white American cheese are not legible in the sampled frames, so they cannot be specified reliably. The source does not state a serving yield.

Nutrition per serving

• dinner
• main
• one-pot
• skillet
• weeknight
• Mexican-inspired