An easy dinner made all in one skillet. This Tex-Mex Skillet is loaded with chicken, rice, all the spices, and queso cheese! | EverdayMadeFresh.com

Tex-Mex Skillet

An easy dinner made all in one skillet. This Tex-Mex Skillet is loaded with chicken, rice, all the spices, and queso cheese! 

Author Joanna

Ingredients

  • 1 tablespoon olive oil
  • 1 pound boneless skinless chicken breasts, cubed
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon smoked paprika regular paprika is fine, if you don't have smoked
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon oregano
  • 1/4 teaspoon pepper
  • 1/2 cup chicken broth
  • 1 cup heavy cream
  • 2 cups isntant rice
  • 1 cup store bought queso blanco, metled it's usually in a small tub, found with the queso fresco cheese
  • 1 cup chunky salsa We use mild, but you can spice it up by using hot
  • 1/2 cup chopped fresh cilantro, divided
  • 1 cup 4 cheese Mexican shredded We really like Sargento

Instructions

  1. In a large skillet over medium high heat, add the olive oil, and cook the chicken cubes until they are no longer pink. Add all of your spices, and toss to coat the chicken. Remove the chicken from the pan, and set aside.

  2. Pour in the chicken broth, and scrape the bits from the bottom of the pan. Pour in the whipping cream, rice, melted queso, and salsa. Stir to combine. Bring to a boil, reduce heat, cover, and simmer for 5 minutes, or until the rice is fully cooked. 

  3. Once the rice is cooked, stir in 1/4 cup of the chopped cilantro and chicken. Top with the shredded cheese, and the remaining 1/4th cup of the cilantro. Cover, and allow to rest for 5 minute, so the cheese can melt on top.