1bag Mexican vegetable blend (broccoli, cauliflower, corn and red peppers)
1can garbanzo beans or 1 dry, cooked garbanzo beans, rinsed and drained
115 ozcan diced tomatoes
1/2canchicken stock or water
2tspcumin
1tsppaprika
1tspsalt
1/2tspblack pepper
1/8tspcayenne pepper, optional
Instructions
Heat olive oil in a large skillet over medium heat. Add crushed red pepper flakes. Season chicken with salt and pepper and add to skillet. Cook until chicken is browned on all sides. Add veggies and cook for 3 minutes.
Stir in remaining ingredients, bring to a slow boil and simmer for 10-15 minutes. Serve over rice or pasta.
Notes
I used garbanzo beans because those are a favorite with the kids, but you could definitely replace them with black beans or kidney beans. You could also leave them out all together, if you want. Or, you could double the amount of beans and leave the chicken out for a vegetarian option.Do you like using frozen vegetable blends? What are some of your favorites?