Tex-Mex Skillet Chicken

Tex-mex Skillet Chicken Recipe

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Vicki Butts (lazyme)


From Ropin' the Flavors of Texas.


★★★★★ 1 vote

15 Min
25 Min
Stove Top


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1 lb
chicken breasts, boneless and skinless, cut into strips
1 tsp
ground cumin
1 tsp
2 Tbsp
vegetable oil
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
tomato, seeded and chopped
1/2 c
sliced ripe olives

How to Make Tex-Mex Skillet Chicken


  • 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.

Printable Recipe Card

About Tex-Mex Skillet Chicken

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

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