chicken breasts, boneless and skinless, cut into strips
onion, coarsely chopped
green bell pepper, coarsely chopped
colby cheese, shredded or monterey jack cheese, shredded
tomato, seeded and chopped
sliced ripe olives
How To Make tex-mex skillet chicken
Combine chicken, cumin and salt, tossing to coat; set aside.
Heat oil in a 10-inch skillet over medium-high heat. Add onion, bell pepper and garlic; saute for 2 minutes.
Add chicken; saute, stirring constantly, for 3 minutes or until chicken is no longer pink.
Stir in rice, picante sauce and broth, mixing well.
Bring mixture to a boil; cover.
Remove from heat; let stand for 10 minutes or until all liquid is absorbed.
Sprinkle with cheese; cover and let stand for 10 minutes.
Sprinkle with tomato and olives; serve with additional picante sauce.
Last Step: Don't forget to share!
Make all your friends drool by posting a picture of your finished recipe on your favorite social
network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!