Courtesy of Recipes for Healthy Kids Cookbook for Homes
Prep Time: 30 Min.
Cook Time: 1 Hr.
What you need:
* 1 3/4 c. brown rice, long-grain, regular, dry * 1 1/2 tsp. salt-free chili-lime seasoning blend * 1/4 tsp. granulated garlic * 1 Tbsp. fresh cilantro, chopped * 2 Tbsp. canola oil * 1 c. fresh onions, peeled, diced * 4 c. cooked fajita chicken strips (16 oz.) * 3 1/2 c. fresh butternut squash, peeled, seeded, diced 1/2-in. * 1/2 c. fresh red bell peppers, seeded, diced * 1 c. frozen corn, thawed * 1/2 c. canned diced green chilies * 1/2 c. canned low-sodium diced tomatoes * 1/2 tsp. ground black pepper * 3/4 tsp. ground cumin * 1/4 tsp. garlic powder
What to do:
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 1/2 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.
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