Stir-Fry Fajita Chicken, Squash, and Corn

Ingrédients :

• 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
• ½ tsp Ground black pepper
• ¾ tsp Ground cumin
• ¼ tsp Garlic powder

Instructions :

1. Combine brown rice and 4 ½ 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.

Cook's notes :

1. Preparation Time: 30 minutes
2. Cooking Time: 1 hour
3. Makes six ¾-cup servings stir-fry and six ½-cup servings brown rice
4. ¾ cup stir-fry and ½ cup brown rice provides 1 ¼ oz equivalent meat, ¼ cup red/orange vegetable, V cup starchy vegetable, ¼ cup other vegetable, and 1 oz equivalent grains.