- 8
5/5
(1 Votes)
Ingredients
- 3 Tbsp. all-purpose flour
- 1 (1.4 oz.) pkg. fajita seasoning, divided (Lawrys, 2 pkgs.1oz.)
- 4 skinned and boned chicken breast halves, cubed
- 3 tbsp. vegetable oil
- 1 mid. onion, chopped
- 1 tsp. minced garlic
- 1 (15 1/4 oz.) can whole kernel corn with red and green peppers, drained
- 1 (15 oz) can black beans, rinsed and drained
- 1 (14 1/2 oz.) can mexican-style stewed tomatoes
- 1 (14.5oz.) can chopped green chiles
- 1 cup basmati rice (precooked)
- 1 (2 1/4 oz.) can sliced ripe olives (optional)
- 1 (10 3/4oz can condensed nacho cheese soup
- 3 tbsp. chopped cilantro or parsley
- 1 tbsp. lime juice ?
Preparation
Step 1
Combine flour and 2 tbsp. 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 min. or until browned.
Reduce heat to medium-high; add onion and garlic; saute 5 min. 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 min. Remove lid, and stir in nacho cheese soup, chopped cilantro, and lime juice. Garnish, if desired, and serve with breadstick, if desired.