Thick, spicy chicken and rice stew.
Combine flour and 2 tablespoons fajita seasoning in a heavy-duty zip-top plastic bag; add chicken. Seal and shake to coat.
Cook chicken in hot oil in a large Dutch oven over high heat, stirring often, 4 minutes or until browned. Reduce heat to medium-high; add onion and garlic; saute 5 minutes. Stir in remaining fajita seasoning, corn, black beans, Rotel, chiles, water, and rice. Add olives, if desired. Bring mixture to a boil; reduce heat to medium-low, cover and simmer 5 minutes. Remove lid, and stir in nacho cheese soup, chopped cilantro, and lime juice. Garnish with additional cilantro.
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Serving Size: 1 Serving (213g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 278 | ||
Calories from Fat: 51 (18%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.7g | 8 % | |
Saturated Fat 0.8g | 4 % | |
Monounsaturated Fat 2.8g | ||
Polyunsanturated Fat 1.6g | ||
Cholesterol 68.4mg | 21 % | |
Sodium 80mg | 3 % | |
Potassium 405.1mg | 11 % | |
Total Carbohydrate 25.1g | 7 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 23.8g | ||
Protein 29.8g | 43 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 278
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