Description
A fast, one-skillet Tex-Mex dinner featuring diced chicken, bell peppers, and warm queso over rice.
Ingredients
- 1 lb chicken breast, diced
- 1 cup bell peppers, sliced
- 1 cup onion, diced
- 2 cups cooked rice
- 1 cup queso cheese
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Heat 2 tablespoons olive oil in a large skillet over medium heat until shimmering.
- Add the diced chicken in a single layer. Season lightly with salt and pepper. Cook until browned and cooked through (about 6–8 minutes).
- Remove any very large pieces sooner to avoid overcooking.
- Add the sliced bell peppers and diced onion to the skillet. Sauté for 4–6 minutes until softened.
- Push the chicken and vegetables toward the center and add the cooked rice.
- Sprinkle in 1 teaspoon cumin, 1 teaspoon paprika, and adjust seasoning. Stir for 1–2 minutes until heated through.
- Reduce heat to low and pour 1 cup queso cheese over the mixture.
- Gently fold until the queso melts and coats everything evenly.
- Taste and adjust seasoning. Serve warm right from the skillet.
Notes
For a brighter flavor, serve with fresh lime and cilantro. Optional toppings include sour cream and tortilla strips.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Tex-Mex