Ingredients
3 tablespoons all-purpose flour1 envelope fajita seasoning, divided1 pound boneless skinless chicken breasts, cut into 1-inch cubes3 tablespoons canola oil1 medium onion, chopped2 garlic cloves, minced3 cups water1 can (15 ounces) black beans, rinsed and drained1 can (14-1/2 ounces) Mexican stewed tomatoes, undrained1 can (11 ounces) Mexicorn, drained1 cup uncooked instant brown rice1 can (4 ounces) chopped green chiles1 can (10-3/4 ounces) condensed nacho cheese soup, undiluted3 tablespoons minced fresh cilantro1 tablespoon lime juice
Preparation
In a shallow bowl, mix flour and 2 tablespoons fajita seasoning. Add chicken, a few pieces, and toss to coat; shake off excess. In a large saucepan heat oil over medium heat; add chicken. Cook and stir until no longer pink, 8-10 minutes. Remove and keep warm.
Add onion to same pan. Cook and stir 2-4 minutes or until tender. Add garlic; cook 1 minute longer. Stir in the water, beans, tomatoes, corn, rice, chiles and remaining fajita seasoning. Bring to a boil. Reduce heat; cover and simmer until rice is tender, about 5 minutes.
Stir in the soup, cilantro, lime juice and chicken; heat through.
