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
Break out your cast iron skillet and make this easy chicken skillet meal that's topped with crumbled chips and melted cheese, your whole family will love it.
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Servings: 6 servings
Calories: 380kcal
Ingredients
- 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 in a skillet
- 1/2 cup fire-roasted chili peppers or roasted red peppers from a jar, use what you prefer
- 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 optional
- additional diced fire-roasted peppers, diced tomatoes, fresh cilantro, as garnish optional
Instructions
- 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.
Notes
www.ChefAlli.com
Nutrition
Sodium: 653mg | Calcium: 208mg | Vitamin C: 10mg | Vitamin A: 702IU | Sugar: 4g | Fiber: 3g | Potassium: 566mg | Cholesterol: 78mg | Calories: 380kcal | Saturated Fat: 6g | Fat: 13g | Protein: 29g | Carbohydrates: 37g | Iron: 3mg
Let’s Get You Cookin’,
Chef Alli
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