Tex-Mex Chili Chicken

When you need bold flavor and zero fuss, this skillet does the talking.

Seared chicken breast sits on a bed of canned chili, Mexican-style stewed tomatoes, sautéed peppers, and cooked rice, all simmered together until the flavors meld into something much bigger than the sum of its parts.

A blanket of shredded Monterey Jack melts over the top, and a dash of hot sauce brings the heat home.

One skillet. Thirty minutes. Four full plates.

Kitchen Tips

• Use a cast iron skillet if you have one. The heat retention gives the chicken a better sear before it simmers.
• Let the cheese melt with the lid on for the last two minutes. Trapped steam gets it gooey fast.
• Canned chili with no beans works best here since the rice already brings the starch. Beans on beans on rice gets heavy.
• Top with sliced avocado and a squeeze of lime to cut through the richness.