Ingredients for Tex Mex Skillet Chicken
- Boneless Chicken Breast
- Ground Cumin
- 1 tsp salt
- Vegetable Oil
- 1 medium onion, chopped
- Green Bell Pepper
- 2 cloves garlic, minced
- Instant Rice
- 1 cup picante sauce
- Chicken Broth
- Monterey Jack Cheese
- ½ cup chopped tomatoes
- Black Olives
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How to Make Tex Mex Skillet Chicken
- Season 1.5 lbs boneless, skinless chicken breasts with 1 tbsp cumin and 1 tsp salt. Toss to coat.
- Heat 1 tbsp olive oil in a large oven-safe skillet over medium-high heat.
- Add 1 medium onion (chopped), 1 bell pepper (chopped), and 2 cloves garlic (minced). Sauté for 2-3 minutes until softened.
- Add the seasoned chicken to the skillet. Sauté, stirring frequently, until chicken is cooked through and no longer pink (about 5-7 minutes).
- Stir in 1 cup long-grain rice, 1 cup picante sauce, and 1 ½ cups chicken broth. Mix well.
- Bring the mixture to a boil, then reduce heat to low, cover, and transfer to a preheated 350°F (175°C) oven.
- Bake for 20 minutes, or until rice is cooked through and liquid is absorbed.
- Remove from oven and sprinkle with ½ cup shredded cheddar cheese.
- Cover and let stand for 5 minutes to allow the cheese to melt.
- Garnish with ½ cup chopped tomatoes and ¼ cup sliced black olives.
- Serve immediately with a dollop of sour cream (optional).
Nutrition Information (Approximate per serving)
Sodium
40 g
Sugar
13g
Fat
32g
Carbs
6g
