Name: Queso Chicken Fajita Skillet Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 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 desired)

Jump to Recipe

Introduction

This Queso Chicken Fajita Skillet is a vibrant and flavorful one-pan meal perfect for busy weeknights. Combining tender chicken, colorful bell peppers, and creamy queso cheese, it’s a delicious twist on classic fajitas that the whole family will love.

A close-up of a black cooking pan filled with a single layer of cooked rice in a rich orange sauce, mixed with pieces of light brown chicken and strips of red, yellow, and green bell peppers scattered throughout. The rice grains are soft and moist, with the sauce evenly covering them, creating a shiny, slightly soupy texture. The pan sits on a stove with a visible white marbled countertop nearby. 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 diced onions and bell peppers, stirring occasionally, and cook for 2-3 minutes until slightly softened.
Step 2: Add the diced chicken to the skillet and sprinkle the fajita seasoning over it. Cook for 7-8 minutes, stirring occasionally, until the chicken is cooked through and 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, then reduce heat and allow it to simmer gently for 2 minutes.
Step 4: Turn off the heat and cover the skillet. Let it sit for a few minutes to allow the rice to absorb the liquid fully.
Step 5: Before serving, spoon Gordos cheese dip over the top of the skillet. Serve warm and enjoy a cheesy, flavorful dinner.

Tips & Variations

Use frozen pre-cut bell peppers and onions to save prep time without sacrificing flavor.
Substitute the chicken breasts with thighs for juicier meat and a richer taste.
Try different cheese dips or sprinkle shredded cheddar if Gordos cheese dip isn’t available.
Add a squeeze of fresh lime juice or chopped cilantro on top for extra freshness.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in the microwave until warmed through. If the dish seems dry when reheated, add a splash of chicken broth or water to restore moisture.

How to Serve

A white square plate holds a serving of cooked rice mixed with pieces of chicken and slices of green and red bell peppers in a reddish sauce. This mixture forms the base layer, which appears soft and moist with an orange-red color. A shiny, thick layer of melted white cheese is drizzled over the rice and chicken, adding a glossy, creamy texture on top. In the background, there is a black pan with more of the same dish on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use brown rice instead of Minute rice?

Yes, but keep in mind that brown rice takes longer to cook. You may need to adjust the liquid amount and simmer time accordingly.

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

You can make your own blend using chili powder, paprika, cumin, garlic powder, onion powder, salt, and pepper for a similar flavor.