1 cup brown rice
3 cups water
1 16 oz container Chunky Chipotle Salsa
1/4 cup dried Cilantro
1 tbsp Kosher Salt
1 can (12 oz) Corn (drained)
1 can Navy Beans
1 lb Pork tenderloin (diced)
1 cup, Enchilada Sauce
1/3 cup Dried Chopped Onion
2 cups quinoa (I used Organic Red Quinoa)
*CHICKEN - If you are uncomfortable with adding the raw chicken to the quinoa before cooking, you can sauté the pieces in a pan with some of the sauce and add to the cooked quinoa once it is finished cooking.
1 pound skinless, boneless chicken breast - cut into 1 inch cubes
1/2 pound smoked turkey sausage, sliced
1/4 pound smoked pulled pork
1 (28 ounce) can diced tomatoes with juice
3 Tbsp dried minced onion flakes
6 cups chicken broth
2 tsp dried parsley
2 tsp minced garlic
2 Tbsp Cajun seasoning
1 teaspoon cayenne pepper
1/2 tsp dried thyme
2 cups brown rice rinsed
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