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Fajita-Stuffed Chicken and Rice Skillet (Cooking for 2)

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Fajita-Stuffed Chicken and Rice Skillet (Cooking for 2)
  • Prep 35 min
  • Total 55 min
  • Servings 2
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Enjoy fajitas without the fuss in this easy one-pan stuffed chicken dinner perfect for two.
Updated Nov 4, 2016

Ingredients

  • 2 tablespoons vegetable oil
  • 1/2 cup thinly sliced yellow onion
  • 1/2 cup thinly sliced red bell pepper
  • 4 teaspoons Old El Paso™ chicken taco seasoning mix (from 0.85-oz package)
  • 2 boneless skinless chicken breasts (about 5 oz each)
  • 1 1/4 cups Progresso™ reduced sodium chicken broth (from 32-oz carton)
  • 1/2 cup uncooked regular white rice
  • 2 tablespoons queso fresco cheese
  • 2 tablespoons chopped fresh cilantro leaves
  • Lime wedges
Make With
Make With
Old El Paso

Steps

  • 1
    In 10-inch nonstick skillet, heat 1 tablespoon of the oil over medium heat. Add onion, bell pepper and 1 teaspoon of the taco seasoning mix. Cook 5 to 7 minutes, stirring frequently, until vegetables soften; remove from heat. Cool about 5 minutes or until cool enough to handle onion mixture.
  • 2
    Meanwhile, in small bowl, mix remaining 1 tablespoon vegetable oil and remaining 3 teaspoons taco seasoning mix. In thick side of each chicken breast, cut 3-inch-long pocket to within 1/4 inch of opposite side of breast. Rub chicken breasts with taco seasoning mixture. Spoon half of onion mixture into pocket in each chicken breast. Secure with toothpicks.
  • 3
    Heat same skillet over medium heat; add chicken, and cook 1 to 3 minutes on each side or until browned. Remove chicken from skillet. Add broth; heat to boiling. Stir in rice; return to boiling. Place chicken over rice. Reduce heat to medium-low; cover and simmer about 20 minutes or until most of liquid is absorbed and juice of chicken is clear when center of thickest part is cut (at least 165°F). Remove toothpicks.
  • 4
    Sprinkle with queso fresco cheese and cilantro; serve with lime wedges.

Tips from the Betty Crocker Kitchens

  • tip 1
    Be sure to slice the onion and bell pepper thinly so that they fit nicely inside the chicken breasts.

Nutrition

540 Calories, 21g Total Fat, 38g Protein, 49g Total Carbohydrate, 4g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
540
Calories from Fat
190
Total Fat
21g
32%
Saturated Fat
4 1/2g
23%
Trans Fat
0g
Cholesterol
95mg
31%
Sodium
1030mg
43%
Potassium
410mg
12%
Total Carbohydrate
49g
16%
Dietary Fiber
1g
6%
Sugars
4g
Protein
38g
% Daily Value*:
Vitamin A
25%
25%
Vitamin C
25%
25%
Calcium
8%
8%
Iron
20%
20%
Exchanges:
3 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 4 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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