After a busy April and May, it has been a while since I've tried anything new. That changed this week when I made Southwestern Fiesta Chicken. We love Tex Mex foods and in the summer I'm always trying new recipes that will make plenty of leftovers. This recipe was easy to make and fairly quick, thanks to the help of my sous chef. I started off by making the rice. Unfortunately, my HEB was out of cilantro so I just had lime rice instead of cilantro lime rice. Meanwhile, I cut up the chicken, seasoned it with my favorite fajita mix from Savory Spice Shop, and browned it in my cast iron braiser. While I was doing this, Mike chopped up 2 red peppers and a large onion. I cooked the chicken until it was no longer pink (about 8 minutes) and then sautéed the onions and peppers and frozen corn in more fajita seasoning. After about 5 minutes, I added garlic, drained black beans, drained Rotel, and the chicken back to my very full braiser and cooked about 5 more minutes to allow the flavors to mix. I wasn't able to add the rice to the mixture because there wasn't enough room in the braiser, so we served it on top of the rice. We added a little bit of shredded cheese and fiesta ranch on top. It was delicious, fairly healthy, and easy to make. This also made plenty of leftovers and will be a great new addition to our summer favorite recipes.

The New Austonian