Fajita Chicken & Rice

Heather Miner

3-4 Boneless skinless chicken breasts
2-3 T Tex-Joy fajita seasoning
1 can original Ro-tel tomatoes
1 box Rice-a-Roni chicken fajita rice mix
1/2 c frozen corn
1 can beans (black or pinto)

Additional:

cheese
sour cream
hot sauce
lettuce
chips/tortillas


In a large skillet, brown the chicken in olive oil. Sprinkle the chicken with the tex-joy as light or heavy as you'd like. When brown, add 2 cups of water, the packet from the rice & the can of tomatoes. Cover & simmer for 20 min. Once cooked, break up the chicken into chunks with the spoon. Add rice and 2 more cups of water. Cover. Cook until rice is cooked through (add more water if you need). Break up the chicken some more and add corn & beans. Cook for a few more min. to warm through & it's ready to serve.

My friend made a dish similar recently for a lucheon. It was so good! I added to her idea & this was born. We serve it in tortillas for burittos, over lettuce for a salad or with chips for nachos.