Tex-mex Skillet Chicken Recipe

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Tex-Mex Skillet Chicken

Vicki Butts (lazyme)

By
@lazyme5909

From Ropin' the Flavors of Texas.

Rating:
★★★★★ 1 vote
Comments:
Serves:
6
Prep:
15 Min
Cook:
25 Min
Method:
Stove Top

Ingredients

1 lb
chicken breasts, boneless and skinless, cut into strips
1 tsp
ground cumin
1 tsp
salt
2 Tbsp
vegetable oil
1
onion, coarsely chopped
1 small
green bell pepper, coarsely chopped
1 clove
garlic, minced
1 c
instant rice
1 c
picante sauce
1/2 c
chicken broth
3/4 c
colby cheese, shredded or monterey jack cheese, shredded
1
tomato, seeded and chopped
1/2 c
sliced ripe olives

Step-By-Step

1Combine chicken, cumin and salt, tossing to coat; set aside.
2Heat oil in a 10-inch skillet over medium-high heat. Add onion, bell pepper and garlic; saute for 2 minutes.
3Add chicken; saute, stirring constantly, for 3 minutes or until chicken is no longer pink.
4Stir in rice, picante sauce and broth, mixing well.
5Bring mixture to a boil; cover.
6Remove from heat; let stand for 10 minutes or until all liquid is absorbed.
7Sprinkle with cheese; cover and let stand for 10 minutes.
8Sprinkle with tomato and olives; serve with additional picante sauce.

About this Recipe

Course/Dish: Casseroles
Main Ingredient: Chicken
Regional Style: American