This Recipe is easy and tasty.

Ingredients:

• 1 t. avocado oil
• 2 bell peppers, diced
• 1 onion, diced
• 2 ribs of celery, diced
• 2 carrots peeled and diced
• 2 cloves garlic, diced.
• 1 lb. cooked chicken, cut into bite size pieces (leftover rotisserie chicken is great for this)
• 8 cups chicken stock
• 1 can diced tomatoes (about 14.5 ounces)
• 1 can pinto beans, rinsed and drained (about 14.5 ounces)
• 1 packet fajitas seasoning
• 1 bay leaf
• 1/2 c. uncooked rice

Toppings: Crispy Jalepenos, cheddar cheese, avocado

Directions:

1. In a large stockpot, saute onions in oil until translucent.
2. Add garlic, stirring often. Cook until fragrant (about 5 minutes).
3. Add in peppers, celery, carrots, and can of tomatoes. Cook over medium until celery is tender (about 10 minutes).
4. Add remaining ingredients and cook over low, stirring occasionally for 30-45 minutes, or until rice is cooked.

This recipes serves 8-10. It freezes well.

Substitutions/tips:

• This can be made with beef instead using cooked chopped beef and beef stock in place of chicken.
• Or make it vegetarian omitting meat and substituting veggie stock.
• If you have an abundance of fresh tomatoes, substitute 5 tomatoes (peeled and chopped) in place of the can of tomatoes.