Easy Arroz Con Pollo (Printer-Friendly Version)
Tender chicken with peppers and onions, served over seasoned rice and topped with melted queso cheese.
# Ingredients Needed:
→ Produce
01 -
1/2 cup red bell pepper, sliced
02 -
1/2 cup green bell pepper, sliced
03 -
1/2 cup yellow onion, sliced
04 -
1 tablespoon chopped fresh cilantro (optional)
→ Poultry
05 -
450 g boneless skinless chicken breast or thighs, sliced
→ Dairy
06 -
2 tablespoons queso cheese, divided
→ Canned & Jarred Goods
07 -
2 tablespoons green chiles
08 -
1 tablespoon chipotle sauce
→ Seasonings
09 -
1 tablespoon fajita seasoning
→ Grains & Rice
10 -
1 cup cooked Spanish-style rice
→ Oils
11 -
1 tablespoon avocado oil
# Step-by-Step Directions:
01 -
Heat avocado oil in a skillet over medium heat. Add sliced red and green bell peppers along with yellow onions. Sauté for 6 minutes until vegetables soften.
02 -
Add sliced chicken to the skillet with the vegetables. Cook for 4 to 7 minutes until the chicken is fully cooked and juices run clear.
03 -
Stir in 2 tablespoons of queso cheese, green chiles, chipotle sauce, and fajita seasoning. Mix thoroughly until ingredients are well incorporated.
04 -
Serve the chicken and pepper mixture over cooked Spanish-style rice. Drizzle with any remaining queso cheese and sprinkle chopped cilantro on top if desired.
# Helpful Hints:
01 -
Leftovers can be stored in the refrigerator for up to 5 days.