Fire-roasted peppers give this skillet meal a smoky, spicy flavor all its own! Topped with crumbled chips and melted cheese, the whole family will love it.
One-Pan Nacho Chicken Dinner with Fire-Roasted Peppers and Rice
- 1 lb. cooked shredded chicken (I love to use boneless, skinless chicken thighs)
- 3-4 cloves garlic crushed
- 1 tsp. granulated onion
- 1 cup basmati or jasmine rice
- 1/2 tsp. chili powder
- 1/2 tsp. cumin
- 10 oz. can diced tomatoes and green chilies
- 1 cup chicken broth
- 1 cup salsa
- 1 cup corn kernels roasted
- 1 cup of your favorite fire-roasted pepper pieces sweet, smoky, or spicy, whatever you prefer or have on hand!, chopped
- kosher salt and freshly ground black pepper to taste
- 1 cup shredded Colby-Jack cheese I love Alma Creamery Co-Jack Cheese
- small round tortilla chips
- additional diced fire-roasted peppers as a garnish
- seeded and diced tomatoes as a garnish
- chopped fresh cilantro as a garnish
In a large skillet over medium high heat, cook garlic for 20 seconds. Add granulated onion, rice, spices, chicken, diced tomatoes and green chilies, salsa, and broth; bring to a boil, covering skillet with a lid or foil. Reduce heat and simmer ingredients until rice is tender, 12-15 minutes.
Stir in corn and roasted peppers, cooking until heated through, about 1 minute. Season to taste with kosher salt and freshly ground black pepper.
Remove skillet meal from heat and top with chips as desired, I typically use about a cup or so. Sprinkle chips with cheese; cover skillet with lid for one minute to let cheese melt.
Serve at once, garnished with diced tomatoes, additional diced fire-roasted peppers, and fresh cilantro, as desired.
Let’s Get You Cookin’,