Mexican Skillet Rice

By á-167595

6 servings

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

Preparation

Step 1

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.