Ingredients
- Boneless skinless chicken breasts: diced for fast and even cooking look for firm pink chicken with no gray spots
- Olive oil: helps everything brown and adds richness use a good quality extra virgin oil if possible
- Yellow onion: diced for sweetness pick one that feels heavy with tight skin
- Red bell pepper: cut into strips for color and a bit of sweetness choose peppers that are shiny and firm
- Green bell pepper: cut into strips for earthiness also adds crunch
- Orange bell pepper: cut into strips for a mild tang and more color
- Fajita seasoning packet: brings instant Tex Mex flavor look for a low sodium option if desired
- Minute rice: cooks fast and soaks up all the tastes choose white or brown based on preference
- Chicken broth: makes the dish saucy and full use a broth with good depth of flavor
- Tomato sauce: binds and brightens the rice opt for plain unsalted tomato sauce if you want to control seasoning
- Gordos cheese dip: for top creamy queso flavor you can swap in any favorite white queso or cheese dip
Step-by-Step Instructions
- Sauté the Peppers and Onions:
- Gently heat olive oil in a large skillet over medium high until it shimmers then scatter in the onions and all the sliced peppers stir often and cook for about three minutes just until starting to soften their colors will brighten and their aroma will bloom
- Cook the Chicken:
- Add diced chicken to the pan with the peppers sprinkle on the fajita seasoning evenly turn the chicken pieces to coat and let them cook for seven to eight minutes keep stirring so nothing burns you want each piece fully cooked and lightly golden with juices running clear check that an internal temperature of one hundred sixty five degrees is reached
- Simmer Rice and Sauce:
- Pour the rice straight into the pan followed by chicken broth and tomato sauce stir everything together scraping up any browned bits at the bottom let the mixture come up to a gentle simmer for two minutes then turn off the heat cover the skillet and let the rice finish cooking in the residual heat until all the broth is absorbed
- Finish with Queso and Serve:
- Spoon generous amounts of Gordos cheese dip right on top let it melt from the steam then use your spatula to gently swirl the cheese throughout the skillet serve immediately straight from the pan for the best melty cheesy texture