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