Easy Arroz con Pollo Mix (Printer-Friendly)
Savory chicken with peppers and Spanish rice, finished with melted cheese for a comforting meal.
# What You'll Need:
→ Vegetables
01 -
3/4 cup sliced red bell pepper
02 -
3/4 cup sliced green bell pepper
03 -
3/4 cup sliced yellow onion
04 -
1 tablespoon chopped fresh cilantro (optional)
→ Poultry
05 -
450 grams boneless skinless chicken breast, sliced
→ Condiments and Sauces
06 -
2 tablespoons avocado oil
07 -
2 tablespoons chipotle sauce
08 -
1/8 cup queso sauce, divided
→ Seasonings
09 -
1 tablespoon green chiles
10 -
1 tablespoon fajita seasoning
→ Grains
11 -
2 cups cooked Spanish-style rice
# Steps to Follow:
01 -
Heat avocado oil in a skillet over medium heat. Add sliced red and green bell peppers and yellow onion. Cook for 6 minutes, stirring occasionally until softened.
02 -
Add the sliced chicken to the skillet with vegetables. Sauté for 4 to 7 minutes, stirring occasionally, until the chicken is cooked through and juices run clear.
03 -
Stir in 1/8 cup of queso sauce, green chiles, chipotle sauce, and fajita seasoning. Mix thoroughly to incorporate all ingredients evenly.
04 -
Place cooked Spanish rice on a serving dish. Top with the chicken and vegetable mixture. Drizzle with remaining queso sauce to taste and garnish with chopped cilantro if desired.
# Extra Suggestions:
01 -
Leftovers can be refrigerated for up to 5 days.