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One Pot Chicken Fajita Rice Skillet Smothered in Queso

This one pot chicken fajita rice skillet smothered in queso is the easiest weeknight dinner and one of those recipes the whole family will love. Juicy chicken, colorful peppers, seasoned rice, and creamy queso all come together in one skillet for an easy dinner with tons of flavor.
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Servings: 6
Course: Dinner
Cuisine: Mexican
Ingredients Directions

Ingredients
  

  • 1 tablespoon olive oil
  • 1 onion sliced
  • 3 bell peppers sliced into strips yellow, red & green
  • 2 chicken breasts sliced into strips
  • 1 packet fajita seasoning
  • 1 tablespoon garlic
  • 1 can Rotel undrained
  • 1 cup rice washed
  • 1 teaspoon tomato bouillon
  • 2 cups chicken broth
Queso:
  • 1 can green chiles
  • 1 small can evaporated milk 5 oz
  • ½ pound white American cheese slices from the deli

Directions
 

  1. Heat olive oil in a large skillet over medium heat. Add the sliced onion and bell peppers and cook until softened.
  2. Add the sliced chicken and fajita seasoning. Stir to coat everything and cook until the chicken is fully cooked through.
  3. Add the garlic and Rotel. Stir to combine.
  4. Add the rice, chicken broth, and tomato bouillon. Stir everything together.
  5. Bring to a boil, then reduce the heat to low. Cover and cook for 20 minutes, or until the rice is tender and the liquid has been absorbed.
  6. While the rice cooks, make the queso. Add the evaporated milk, green chiles, and the white American cheese to a small saucepan over low heat. Stir until the cheese is completely melted and the queso is smooth.
  7. Fluff the rice, then pour the queso evenly over the top. Serve hot.