posted on February 09, 2011 14:27
1.4 oz. pkg. fajita seasoning, divided 3 Tablsp flour
3 boneless skinless chicken breasts, cubed 3 Tablsp olive oil
1 cup onion, diced 15 oz. can black beans, rinsed/drained
15.25 oz can whole kernel corn w/red&green peppers, drained
14.5 oz. can Dei Fratelli chopped Mexican tomatoes & jalapeno's
4 oz. can chopped green chilies 1 teasp minced garlic
1 teasp grd cumin 1 1/2 cups chicken broth 1 1/2 cups water
1 cup instant rice 1 can nacho cheese soup 3 Tablsp chpd cilantro
1 Tablsp lime juice (or lemon juice)
Place 2 Tablsp fajita seasoning and the flour in a ziploc bag...shake well.
Add chicken and shake to coat. In a large Dutch heat olive oil. Cook
chicken for 6 mins until browned, turning frequently. Reduce heat and add onion and saute until done. Add in corn, tomatoes, black beans, chilies,
garlic, remaining seasoning, cumin, broth, water and rice. Bring to a boil. Reduce heat, cover and simmer for 5 mins. Remove lid and stir in soup, cilantro and juice. Cook for 2 mins more. Serve warm.