tex-mex skillet chicken

★★★★★ 2 Reviews
lazyme5909 avatar
By Vicki Butts (lazyme)
from Grapeview, WA

From Ropin' the Flavors of Texas.

serves 6
prep time 15 Min
cook time 25 Min
method Stove Top

Ingredients For tex-mex skillet chicken

  • 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 sm
    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
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How To Make tex-mex skillet chicken

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

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