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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 10 |
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This 30-minute meal is both quick and hearty! From Southern Living magazine. Ingredients:
3 tablespoons all-purpose flour |
1 (1 1/2 ounce) package fajita seasoning mix, divided |
4 boneless skinless chicken breast halves, cubed |
3 tablespoons vegetable oil |
1 medium onion, chopped |
1 teaspoon minced garlic |
1 (15 1/4 ounce) can whole mexicorn whole kernel corn, drained |
1 (15 ounce) can black beans, rinsed and drained |
1 (14 1/2 ounce) can mexican-style stewed tomatoes |
1 (4 1/2 ounce) can chopped green chilies |
3 cups water |
1 cup uncooked instant brown rice |
1 (2 1/4 ounce) can sliced ripe olives |
1 (10 3/4 ounce) can condensed nacho cheese soup |
3 tablespoons fresh cilantro, chopped |
1 tablespoon lime juice |
Directions:
1. Combine flour and 2 tablespoons fajita seasoning in a heavy-duty zip-loc plactic bag; add chicken.
2. Seal and shake to coat.
3. Cook chicken in hot oil in a large Dutch oven over high heat, stirring often, 4 minutes or until browned.
4. Reduce heat to medium-high; add onion and garlic; saute 5 more minutes.
5. Stir in remaining fajita seasoning, corn, black beans, tomatoes, green chiles, water, brown rice and olives.
6. Bring mixture to a boil; reduce heat to medium-low, cover and simmer 5 minutes.
7. Remove lid and stir in nacho cheese soup, chopped cilantro, and lime juice.
8. Serve with breadsticks and garnished with additional fresh cilantro.
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