Santa Fe Chicken

Ten years...that's how long this meal has been a staple in our household.  My friend Stefanie first made it for us when she invited us over for dinner years ago.  She and her mother at the time were doing Weight Watchers and this was a great meal to make that produced many left overs.  I love being able to make recipes my own and this one is really easy to add or subtract ingredients from to make it your own. 

 

INGREDIENTS

2 lbs. Seasoned Fajita Chicken

2 1/2 cups Brown Rice

3 cups Chicken Broth

1 can Diced Tomatoes (un-drained)

1 bundle Green Onion

1 Red Bell Pepper

1 Jalapeno Pepper (with or w/o seeds depends on desired spiciness)

2 tbsp. Paprika

Cheddar Cheese to top

 

*In the above pictures I included 1 can Sweet Corn (un-drained) and 1 can Black Beans (un-drained)

 

INSTRUCTIONS

Cut the uncooked Fajita Chicken into small diced cuts.  Cutting them in one inch cubes works best for the desired bite-sized consistency.  Begin browning the chicken on the stove top in a large skillet or Dutch oven.

 

Chop the Bell Pepper, Onion and Jalapeno.  Add the chopped vegetables to the skillet 5 minutes before chicken is fully browned.  Once chicken is browned and vegetables are soft drain the grease.

 

Add the rice, broth, and tomatoes to mixtures.  This is also when I added the corn and black beans (if desired) Bring to a boil, then reduce heat to a simmer.  Simmer for 30-40 minutes or until rice is cooked. Stir in paprika once cooked and top with cheese.

 

This is a great meal by itself or turned into tacos.  Serves 4-6 and makes great left overs!

 

Enjoy!

 

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