Stir-Fry Fajitas with chicken, squash, and corn


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

½tsp ground black pepper

¾ tsp ground cumin

¼tsp garlic powder



1. Combine brown rice and 4 1/2 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.

Preparation Time: 30 minutes. Cooking Time: 1 hour. Makes six ¾-cup servings stir-fry and six ½-cup servings brown rice.


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