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.
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.