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 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
- 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’,