The ingredient list may be long, but the results are fast and delicious.
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
How to Make It
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; sauté 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.