Chicken Queso Fajita Bowls
Dive into these irresistible Chicken Queso Fajita Bowls that are sure to become a family favorite! Featuring tender chicken, zesty bell peppers, and a creamy queso sauce, these bowls are packed with flavor and come together in a snap. Perfect for a cozy weeknight dinner, they deliver all the deliciousness without the fuss!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Shopping List
- 1 lb (454 g) chicken breast
- 1 tsp (5 ml) dried cilantro
- 1 tbsp (15 ml) ground meatd garlic
- pico de gallo (to taste)
- 1 sliced red onion
- 8 oz (227 g) tomato sauce
- white queso (to taste)
Pantry Items
Amounts also listed in instructions below
- butter (to taste)
- cayenne (to taste)
- 2 cups (473 ml) chicken broth
- chili powder (to taste)
- cumin (to taste)
- green bell pepper (to taste)
- 1 cup (185 g) long grain rice
- olive oil (to taste)
- onion (to taste)
- paprika (to taste)
- pepper (to taste)
- salt (to taste)
👨🍳 Instructions
- 1
Heat a large skillet over medium high heat. Add rinsed rice and about 1 tbsp of olive oil. Stir around in the pan to toast the rice.
- 2
Add the chopped onion, tomato sauce, salt, pepper, cumin, paprika, and dried cilantro. Add two cups of chicken broth and 1 tbsp minced garlic. Stir everything together well. Cover with a lid, turn the heat down to medium low, and cook for about 15-20 minutes.
- 3
Heat a second large skillet over medium high heat and add a little bit of olive oil. Add the sliced red onion and green peppers. Once those are cooked down to your liking, add the cubed chicken to a bowl. Season with olive oil, salt, pepper, cayenne, chili powder, cumin, paprika, and dried cilantro. Stir chicken and seasonings together.
- 4
Add the seasoned chicken to the skillet with the peppers and onions. Once chicken is fully cooked, serve it over the cooked rice. Top with white queso and fresh pico de gallo.
💡 Pro Tips
- ✓Toast the rice in oil for 2-3 minutes until grains turn golden and smell nutty - this creates a protective coating that prevents mushy rice and adds depth of flavor through Maillard reactions.technique2-3 minutes
- ✓Use a 2:1 liquid-to-rice ratio and maintain gentle simmer at 185-190°F to ensure even absorption without breaking rice grains or creating gummy texture.technique2:1 ratio, 185-190°F
- ✓Cook peppers and onions for 4-5 minutes before adding chicken to achieve proper caramelization - vegetables need higher heat longer than protein to develop sweetness.timing4-5 minutes
- ✓Season chicken with salt 15-20 minutes before cooking to allow osmotic action to draw out moisture, then reabsorb it with seasonings for deeper flavor penetration.timing15-20 minutes
- ✓Heat chicken to internal temperature of 165°F but remove from heat at 160°F since carryover cooking will raise temperature 5-7°F while resting.technique160°F removal, 165°F final
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Chicken Queso Fajita Bowls
Dive into these irresistible Chicken Queso Fajita Bowls that are sure to become a family favorite! Featuring tender chicken, zesty bell peppers, and a creamy queso sauce, these bowls are packed with flavor and come together in a snap. Perfect for a cozy weeknight dinner, they deliver all the deliciousness without the fuss!
📝 Ingredients
Shopping List
- 1 lb (454 g) chicken breast
- 1 tsp (5 ml) dried cilantro
- 1 tbsp (15 ml) ground meatd garlic
- pico de gallo (to taste)
- 1 sliced red onion
- 8 oz (227 g) tomato sauce
- white queso (to taste)
Pantry Items
Amounts also listed in instructions below
- butter (to taste)
- cayenne (to taste)
- 2 cups (473 ml) chicken broth
- chili powder (to taste)
- cumin (to taste)
- green bell pepper (to taste)
- 1 cup (185 g) long grain rice
- olive oil (to taste)
- onion (to taste)
- paprika (to taste)
- pepper (to taste)
- salt (to taste)
👨🍳 Instructions
- 1
Heat a large skillet over medium high heat. Add rinsed rice and about 1 tbsp of olive oil. Stir around in the pan to toast the rice.
- 2
Add the chopped onion, tomato sauce, salt, pepper, cumin, paprika, and dried cilantro. Add two cups of chicken broth and 1 tbsp minced garlic. Stir everything together well. Cover with a lid, turn the heat down to medium low, and cook for about 15-20 minutes.
- 3
Heat a second large skillet over medium high heat and add a little bit of olive oil. Add the sliced red onion and green peppers. Once those are cooked down to your liking, add the cubed chicken to a bowl. Season with olive oil, salt, pepper, cayenne, chili powder, cumin, paprika, and dried cilantro. Stir chicken and seasonings together.
- 4
Add the seasoned chicken to the skillet with the peppers and onions. Once chicken is fully cooked, serve it over the cooked rice. Top with white queso and fresh pico de gallo.
💡 Pro Tips
- ✓Toast the rice in oil for 2-3 minutes until grains turn golden and smell nutty - this creates a protective coating that prevents mushy rice and adds depth of flavor through Maillard reactions.technique2-3 minutes
- ✓Use a 2:1 liquid-to-rice ratio and maintain gentle simmer at 185-190°F to ensure even absorption without breaking rice grains or creating gummy texture.technique2:1 ratio, 185-190°F
- ✓Cook peppers and onions for 4-5 minutes before adding chicken to achieve proper caramelization - vegetables need higher heat longer than protein to develop sweetness.timing4-5 minutes
- ✓Season chicken with salt 15-20 minutes before cooking to allow osmotic action to draw out moisture, then reabsorb it with seasonings for deeper flavor penetration.timing15-20 minutes
- ✓Heat chicken to internal temperature of 165°F but remove from heat at 160°F since carryover cooking will raise temperature 5-7°F while resting.technique160°F removal, 165°F final