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all-purpose fajita seasoning chicken vegetable oil onion garlic whole kernel corn with red black beans tomatoes green chiles water brown rice olives fresh cilantro lime juice fresh cilantro
Viewed: 23 - Published at: 2 years agoIngredients
- 3 tablespoons all-purpose flour
- 1 (1.4-ounce) package fajita seasoning, divided
- 4 skinned and boned chicken breast halves, cubed
- 3 tablespoons vegetable oil
- 1 medium onion, chopped
- 1 teaspoon minced garlic
- 1 (15 1/4-ounce) can whole kernel corn with red and green peppers, drained
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (14 1/2-ounce) can Mexican-style stewed tomatoes
- 1 (4.5-ounce) can chopped green chiles
- 3 cups water
- 1 cup uncooked instant brown rice
- 1 (2 1/4-ounce) can sliced ripe olives (optional)
- 1 (10 3/4-ounce) can condensed nacho cheese soup
- 3 tablespoons chopped fresh cilantro
- 1 tablespoon lime juice
- Garnish: chopped fresh cilantro
- Breadsticks (optional)
Method
- Combine flour and 2 tablespoons fajita seasoning in a heavy-duty zip-top plastic bag; add chicken. Seal and shake to coat.
- Cook chicken in hot oil in a large Dutch oven over high heat, stirring often, 4 minutes or until browned. Reduce heat to medium-high; add onion and garlic; saute 5 minutes. Stir in remaining fajita seasoning, corn, next 5 ingredients, and, if desired, olives. Bring mixture to a boil; reduce heat to medium-low, cover and simmer 5 minutes. Remove lid, and stir in nacho cheese soup, chopped cilantro, and lime juice. Garnish, if desired, and serve with breadsticks, if desired.
