There are all kinds of foods I could live without — pizza, burgers, french fries, and Chinese among them, but ask me to give up Mexican food and you’d have a mutiny on your hands. It used to be that I only thought about eating Mexican food out, but over the last few years, I’ve taken to trying to cook as many recipes as possible. Mexican food makes a great weeknight meal. It’s quick, and many times requires few pots and pans. This recipe is no exception — a skillet for the chicken, a pan for the rice, a cutting board, a knife, two service spoons, three bowls, and three forks. Clean up took no time at all.
Creamy Mexican Chicken Skillet from Sweet C’s Designs
- 3 chicken breasts, diced into 1″ cubes
- 1 large onion, diced
- 2 bell peppers, diced
- 1 8 oz can diced tomatoes with green chili
- 1 jar green chile sauce
- ½ package cacique oaxhaca
- ½ cup shredded cheddar cheese
In a large pan, heat 1 tsp of olive oil on medium high heat until shimmery. Brown the chicken, about 10 minutes. Then add onion and pepper, brown another 8 minutes. Add green chili sauce and cheese. Stir well to incorporate cheese, and let the cheese melt fully.
I served it over Cilantro Lime Rice.
- 1 cup long grain white rice
- 2 cups water
- 1 Tablespoon canola or vegetable oil
- 1/2 teaspoon salt
- juice of 1/2 lime
- 3 Tablespoons chopped cilantro
Cook the rice according to the package directions. When ready, simply stir in lime juice and cilantro.
Super yummy one bowl weeknight meal.