Mexican Skillet Rice

6 servings

Photo by Sandra F.
Adapted from tasteofhome.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from tasteofhome.com

Ingredients

  • 1

    large egg, beaten

  • 1

    pound chicken tenderloins, chopped

  • 1

    small onion, chopped

  • 1

    tablespoon olive oil

  • 2

    garlic cloves, minced

  • 2

    cups cooked jasmine or long grain rice

  • 1

    can (15 ounces) black beans, rinsed and drained

  • 1

    can (11 ounces) Mexicorn, drained

  • 1

    jar (7 ounces) roasted sweet red peppers, drained and sliced

  • 1

    jar (8 ounces) taco sauce

  • 2

    green onions, chopped

  • 1/4

    cup minced fresh cilantro

Directions

In a large skillet coated with cooking spray, cook and stir egg over medium-high heat until set. Remove and set aside. In the same skillet, stir-fry chicken and onion in oil until chicken is no longer pink. Add garlic; cook 1 minute longer. Stir in the rice, beans, Mexicorn, peppers, taco sauce and green onions; heat through. Stir in reserved egg. Sprinkle rice with cilantro.

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