Cooking For Two: Fajita-Stuffed Chicken And Rice Skillet

• 2 tablespoons Olive Oil
• 1/2 Onion thinly sliced
• 1/2 cup Bell Pepper Red thinly sliced
• 4 teaspoon Chicken Taco Seasoning
• 1 1/4 cups Chicken Broth
• 1/2 cup White Rice uncooked
• 2 tablespoons Queso Cheese
• 2 tablespoons Cilantro fresh, chopped
• 1 Lime cut on wedges

1. 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. 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. 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 165u0b0F). Remove toothpicks.
4. 4. Sprinkle with queso fresco cheese and cilantro; serve with lime wedges.

olive oil, onion, bell pepper, chicken taco, chicken broth, white rice, queso cheese, cilantro, lime

Taken from www.epicurious.com/recipes/member/views/cooking-for-two-fajita-stuffed-chicken-and-rice-skillet-5addd934067e432ad8423d4f (may not work)