This recipe is one you are going to love! I can’t wait for you to try it! Full of flavor and kick, this Skillet Chicken Fajita Rice is a great one dish meal…. protein, veggies, and carbs all included. Now that school has started again, I know how busy and crazy week nights are for many people and hope that you will try this simple and quick hearty dinner with your families.
I was so excited to have my littlest sister here for a visit and we could concoct this dish together. We loved seeing the smiles on my husband’s and boys’ faces when they tasted it. 🙂
This recipe is a great way to use up leftover chicken or if you have some cooked chicken stocked in your freezer, you can save even more time. I cooked the peppers and onions and then added the rotel, cooked chicken and seasoning and simmered for a few minutes.
While the peppers cooked, I started rice in the microwave (which is definitely my favorite way to cook rice!) Then I mixed that in with everything else, stirring it together until completely combined.
Then we topped the Skillet Chicken Fajita Rice with cheese and placed the skillet under the broiler for just a few minutes until the cheese started to brown.
Lastly we prepared some toppings! Sour cream, avocado slices and crushed tortilla chips were what we chose. The creaminess to the avocado and sour cream plus the crunch of the chips was the perfect mix to top this dish. Seriously delicious.
- 4 cups cooked rice
- 2 chicken breasts, cooked and sliced
- 1 red pepper, sliced
- 1 yellow pepper, sliced
- 1 large sweet onion, sliced
- 1 can rotel
- 1/2 cup chicken broth
- 1 packet taco seasoning
- 2 cups shredded Mexican cheese
- avocado slices
- crushed tortilla chips
- sour cream
- Saute peppers and onions in 2 Tbs oil until soft.
- Add rotel, chicken broth and seasoning.
- Stir in chicken and heat through, stirring constantly.
- Top with cheese and place under broil just until cheese becomes bubbly and slightly browned.
- To serve, top with chips, sour cream and avocado.