Cheesy Fajita Chicken & Rice Skillet
Cheesy Fajita Chicken & Rice Skillet
Ingredients
- 1 onion, sliced, divided
- 1 bell pepper, sliced
- 1 pound chicken breast, sliced
- 2 cups white rice
- 2 cups water
- 2 cups chicken broth
- 1 can tomato sauce, 8 ounce
- 1/2 can petite diced tomatoes
- 1 1/2 tablespoons Knorr chicken bouillon, or to taste
- 1 packet chicken fajita or taco seasoning
- 1 jar cheese sauce
- as needed oil, for sautéing
Instructions
- 1
Slice the onion and bell pepper. Set aside half of the sliced onion to be used later for the rice. Slice the chicken breast.
⏱️ 10 min
- 2
Heat oil in a large skillet over medium heat. Sauté the reserved half of the onion and all of the bell pepper until softened, about 5-7 minutes. Add the sliced chicken and cook until fully done, about 5-7 minutes. Season with the packet of chicken fajita or taco seasoning and stir to combine. Once the chicken and fajita vegetables are cooked through, remove them from the skillet and set aside in a bowl.
⏱️ 15 min
- 3
Add a little more oil to the same skillet. Add the remaining onion and the white rice. Cook and stir until the mixture is fragrant and the rice starts to get lightly golden, about 5 minutes.
⏱️ 5 min
- 4
Stir in the water, chicken broth, tomato sauce, and petite diced tomatoes. Add the Knorr chicken bouillon, tasting as you go to adjust seasoning. Stir to combine. Bring the mixture to a boil.
⏱️ 5 min
- 5
Once boiling, reduce the heat to low-medium. Cover the skillet with a lid and cook for about 20 minutes, or until the rice is tender and all the liquid is absorbed. (The tomatoes and onions may be visible on top, which is normal).
⏱️ 20 min
- 6
Let the rice rest, covered, for 10 minutes. Stir in the previously cooked fajita chicken mixture. Top generously with warm cheese sauce.
⏱️ 10 min
- 7
Serve the Cheesy Fajita Chicken & Rice Skillet with your favorite toppings such as sour cream, jalapeños, avocado, cilantro, or crushed tortilla chips.
Kitchen Tools
Nutrition Facts (per serving)
Cheesy Fajita Chicken & Rice Skillet
- 1 onion, sliced, divided
- 1 bell pepper, sliced
- 1 pound chicken breast, sliced
- 2 cups white rice
- 2 cups water
- 2 cups chicken broth
- 1 can tomato sauce, 8 ounce
- 1/2 can petite diced tomatoes
- 1 1/2 tablespoons Knorr chicken bouillon, or to taste
- 1 packet chicken fajita or taco seasoning
- 1 jar cheese sauce
- as needed oil, for sautéing
Instructions
- 1
Slice the onion and bell pepper. Set aside half of the sliced onion to be used later for the rice. Slice the chicken breast.
⏱️ 10 min - 2
Heat oil in a large skillet over medium heat. Sauté the reserved half of the onion and all of the bell pepper until softened, about 5-7 minutes. Add the sliced chicken and cook until fully done, about 5-7 minutes. Season with the packet of chicken fajita or taco seasoning and stir to combine. Once the chicken and fajita vegetables are cooked through, remove them from the skillet and set aside in a bowl.
⏱️ 15 min - 3
Add a little more oil to the same skillet. Add the remaining onion and the white rice. Cook and stir until the mixture is fragrant and the rice starts to get lightly golden, about 5 minutes.
⏱️ 5 min - 4
Stir in the water, chicken broth, tomato sauce, and petite diced tomatoes. Add the Knorr chicken bouillon, tasting as you go to adjust seasoning. Stir to combine. Bring the mixture to a boil.
⏱️ 5 min - 5
Once boiling, reduce the heat to low-medium. Cover the skillet with a lid and cook for about 20 minutes, or until the rice is tender and all the liquid is absorbed. (The tomatoes and onions may be visible on top, which is normal).
⏱️ 20 min - 6
Let the rice rest, covered, for 10 minutes. Stir in the previously cooked fajita chicken mixture. Top generously with warm cheese sauce.
⏱️ 10 min - 7
Serve the Cheesy Fajita Chicken & Rice Skillet with your favorite toppings such as sour cream, jalapeños, avocado, cilantro, or crushed tortilla chips.