Tex-Mex Skillet Chicken

Tex-mex Skillet Chicken

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Vicki Butts (lazyme)


From Ropin' the Flavors of Texas.


★★★★★ 2 votes

15 Min
25 Min
Stove Top


  • 1 lb
    chicken breasts, boneless and skinless, cut into strips
  • 1 tsp
    ground cumin
  • 1 tsp
  • 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

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.

Printable Recipe Card

About Tex-Mex Skillet Chicken

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

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