Stir-Fry Fajita Chicken

Ingredients

• 1 3/4 cups Brown rice, long-grain, regular, dry
• 1 1/2 teaspoons Salt-free chili-lime seasoning blend
• 1/4 teaspoon Granulated Garlic
• 1 tablespoon Fresh cilantro, chopped
• 2 tablespoons canola oil
• 1 cup Fresh onions, peeled, diced
• 4 cups Cooked fajita chicken strips (16 oz)
• 3 1/2 cups Fresh butternut squash, peeled, seeded, diced 1'2"
• 1/2 cup Fresh red bell peppers, seeded, diced
• 1 cup Frozen corn, thawed
• 1/2 cup Canned diced green chilies
• 1/2 cup Canned low-sodium diced tomatoes
• 1/2 teaspoon ground black pepper
• 3/4 teaspoon ground cumin
• 1/4 teaspoon garlic powder

Instructions

1. Combine brown rice and 4 ½ 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.
5. Serve hot.