Cheesy Queso Chicken Fajita Rice Skillet
A nostalgic and practical one-pan meal with seasoned chicken, colorful bell peppers, tender rice, and a melty queso finish, ready in about 30-40 minutes.
Ingredients
Main Ingredients
- 1 lb chicken breast, cubed Bite-sized pieces cook evenly
- 1 cup bell peppers, sliced Mix colors for visual appeal
- 1 cup rice — white long-grain or brown
- 1 cup queso cheese or queso dip Mild or spicy
- 2 cups chicken broth Low-sodium recommended
- 1 tbsp fajita seasoning Store-bought or homemade
- 1 tbsp olive oil
- to taste salt and pepper
- for garnish chopped cilantro Optional
Instructions
Cooking Instructions
- Heat 1 tablespoon olive oil in a large skillet over medium heat.
- Add cubed chicken, season with salt, pepper, and 1 tablespoon fajita seasoning. Cook, stirring occasionally, until the chicken is browned and cooked through (internal temperature 165°F / 74°C), about 6–8 minutes for small cubes.
- Add sliced bell peppers and sauté 3–4 minutes until they begin to soften but still have some bite.
- Stir in the rice and pour in 2 cups chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15–20 minutes (white rice closer to 15, brown rice may take 35–40) until the rice is tender and liquid is absorbed.
- Remove skillet from heat. Stir in 1 cup queso until fully combined and creamy. Adjust seasoning with salt and pepper.
- Garnish with chopped cilantro if desired and serve warm.
Notes
Serve straight from the skillet for a casual family-style meal. Suggested pairings include a simple green salad or charred corn for freshness, warm flour or corn tortillas for fajita-style wraps, pickled red onions, a squeeze of lime, or sliced avocado for brightness, and pico de gallo or a dollop of sour cream on top for added texture. Store leftovers in an airtight container for 3–4 days.