A new weeknight staple in our house! Quick to throw together using ingredients I commonly have on hand. We love to serve with extra veggies on top and more salsa on the side. It is not the most beautiful dish, but it sure tastes yummy! Great as leftovers for lunch the next day, too.
1 medium-large chicken breast, chopped into bite size pieces
1/2 yellow onion, chopped
1 Tbsp fajita seasoning (use as desired)
1 tsp cracked black pepper (use as desired)
1 can low-sodium chicken broth
1 cup salsa (I like to use chunky style salsa)
1 cup uncooked instant brown rice
1/2 cup cheese, shredded
additional veggies for topping: sliced bell pepper, sliced onion, chopped tomato, avocado
1. Heat a large nonstick skillet (I like to use one with high walls) over medium-high heat. Drizzle with olive oil, or spray with cooking spray. Add in chicken and onion. Sprinkle in fajita seasoning and black pepper. Cook until chicken is done, stirring often.
2. Add in chicken broth, salsa, and brown rice. Bring to a boil. Reduce to a low simmer, cover with a lid. Cook for 15-20 minutes, or until rice is done and majority of the liquid is absorbed, stirring every once and awhile.
3. Remove from heat, sprinkle with cheese, replace lid, and let stand about 5 minutes.
4. Serve as is, or (my favorite) top with fajita style veggies (sautéed bell peppers & onions), chopped fresh tomato, and additional salsa.
Yield: 3-4 servings