Stir-Fry Fajitas with chicken, squash, and corn
Ingredients:
1 ¾ cups brown rice, long-grain, regular, dry
1 ½ tsp salt-free chili-lime seasoning blend
¼ tsp granulated garlic
1 Tbsp fresh cilantro, chopped
2 Tbsp canola oil
1 cup fresh onions, peeled, diced
4 cups cooked fajita chicken strips (16 oz)
3 ½ cups fresh butternut squash, peeled, seeded, diced
½”½ cup fresh red bell peppers, seeded, diced
1 cup frozen corn, thawed
½ cup canned diced green chilies
½ cup canned low-sodium diced tomatoes
½tsp ground black pepper
¾ tsp ground cumin
¼tsp garlic powder
Directions:
1. Combine brown rice and 4 1/2 cups water in a large pot and bring to a rolling boil. Turn heat down to low. Cover and cook until water is absorbed, about 30-40 minutes. Sprinkle with ½ tsp salt-free seasoning blend, granulated garlic, and cilantro. Mix well. Keep warm. A rice cooker may be used with the same quantity of brown rice and water.
2. Heat canola oil in a large skillet or a wok. Cook onions for 2 minutes or until translucent.
3. Add chicken, squash, and remaining salt-free seasoning blend. Stir-fry over high heat for 10 minutes or until squash is tender.
4. Add red peppers, corn, green chilies, tomatoes, pepper, cumin, and garlic powder. Stir-fry over medium-high heat for no longer than 2 minutes so vegetables will remain crunchy. Do not overcook. Reduce heat to low and let simmer 2 minutes. Serve hot.
Preparation Time: 30 minutes. Cooking Time: 1 hour. Makes six ¾-cup servings stir-fry and six ½-cup servings brown rice.
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