Name: Queso Chicken Fajita Skillet Recipe
Prep time: 10 min
Cook time: 17 min
Total time: 27 min
Cuisine: Tex-Mex
Ingredients: 3 Boneless Skinless Chicken Breasts (diced); ½ Yellow Onion (diced); 1 Red Bell Pepper (cut into strips); 1 Green Bell Pepper (cut into strips); 1 Orange Bell Pepper (cut into strips); 2 tablespoons Olive Oil; 1 Packet Fajita Seasoning; 2 cups Minute Rice; 2 cups Chicken Broth; 8 ounces Tomato Sauce; Gordos Cheese Dip (amount as preferred)

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Introduction

This Queso Chicken Fajita Skillet is a vibrant and comforting one-pan meal packed with tender chicken, colorful peppers, and creamy cheese dip. Perfect for a quick weeknight dinner that brings bold Tex-Mex flavors to your table.

The image shows a deep pan filled with a cooked dish made of white rice mixed with small chunks of light brown chicken and thin slices of green and red bell peppers. The rice is evenly coated in an orange-red sauce that looks slightly thick and glossy. The chicken pieces are scattered throughout the dish and vary in size, while the bell peppers add bright color contrast. The pan sits on a stove with visible black grates below. The surface of the dish is slightly shiny, showing moisture and warmth. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 boneless skinless chicken breasts, diced
2 tablespoons olive oil
½ yellow onion, diced
1 red bell pepper, cut into strips
1 green bell pepper, cut into strips
1 orange bell pepper, cut into strips
1 packet fajita seasoning
2 cups Minute Rice
2 cups chicken broth
8 ounces tomato sauce
Gordos Cheese Dip, for topping

Instructions

Step 1: Heat olive oil in a large skillet over medium-high heat. Add the diced onions and bell peppers, stirring occasionally, and cook for 2-3 minutes until they begin to soften.
Step 2: Add the diced chicken to the skillet and sprinkle the fajita seasoning over everything. Cook the chicken for 7-8 minutes, stirring occasionally, until it reaches an internal temperature of 165°F (74°C).
Step 3: Stir in the Minute Rice, tomato sauce, and chicken broth. Bring the mixture to a simmer and cook for 2 minutes, allowing the rice to start absorbing the liquid.
Step 4: Turn off the heat and cover the skillet. Let it sit for a few minutes so the rice can finish absorbing the broth and flavors.
Step 5: Top with Gordos Cheese Dip just before serving. Mix gently or serve the dip on top for a creamy finish. Enjoy your flavorful skillet dinner!

Tips & Variations

For extra spice, add a diced jalapeño along with the bell peppers.
Substitute quinoa or brown rice for Minute Rice for a heartier texture.
Use cooked shredded chicken instead of diced raw chicken to reduce cooking time.
Top with fresh cilantro and a squeeze of lime for added brightness.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave, stirring occasionally to keep the rice from drying out. Add a splash of chicken broth if needed when reheating.

How to Serve

A close-up of a white square plate holding a single-layer serving of reddish-orange rice mixed with chunks of cooked chicken and slices of green and red bell peppers, all covered with a shiny, melted layer of light yellow cheese sauce. The rice and chicken mixture looks soft and moist with some visible sauce. In the background, a black pan with more of the same rice and chicken mix sits on a white marbled kitchen counter near a silver stove. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe dairy-free?

Yes, you can omit the Gordos Cheese Dip or replace it with a dairy-free cheese alternative to keep the dish dairy-free.

What can I use if I don’t have fajita seasoning?

You can make your own blend using chili powder, cumin, paprika, garlic powder, onion powder, oregano, salt, and pepper. Adjust the quantities to your taste preference.