tex-mex skillet chicken
(2 ratings)
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From Ropin' the Flavors of Texas.
►
(2 ratings)
yield
6 serving(s)
prep time
15 Min
cook time
25 Min
method
Stove Top
Ingredients For tex-mex skillet chicken
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1 lbchicken breasts, boneless and skinless, cut into strips
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1 tspground cumin
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1 tspsalt
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2 Tbspvegetable oil
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1onion, coarsely chopped
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1 smgreen bell pepper, coarsely chopped
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1 clovegarlic, minced
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1 cinstant rice
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1 cpicante sauce
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1/2 cchicken broth
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3/4 ccolby cheese, shredded or monterey jack cheese, shredded
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1tomato, seeded and chopped
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1/2 csliced ripe olives
How To Make tex-mex skillet chicken
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1Combine chicken, cumin and salt, tossing to coat; set aside.
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2Heat oil in a 10-inch skillet over medium-high heat. Add onion, bell pepper and garlic; saute for 2 minutes.
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3Add chicken; saute, stirring constantly, for 3 minutes or until chicken is no longer pink.
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4Stir in rice, picante sauce and broth, mixing well.
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5Bring mixture to a boil; cover.
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6Remove from heat; let stand for 10 minutes or until all liquid is absorbed.
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7Sprinkle with cheese; cover and let stand for 10 minutes.
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8Sprinkle with tomato and olives; serve with additional picante sauce.
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