Mexican Skillet Rice

By tbarg

TOH

Ingredients

• 1 egg beaten
• 1 lb chicken tenderloins, chopped
• 1 small onion, chopped
• 1 Tbsp olive oil
• 2 garlic cloves, minced
• 2 cups cooked jasmine rice
• 1 can black beans, rinsed and drained
• 1 can Mexicorn, drained
• 1 jar roasted sweet red peppers, drained and sliced
• 1 jar taco sauce
• 2 green onions, chopped
• 1/4 cup minced fresh cilantro

Details

Servings 6
Preparation time 30mins
Cooking time 30mins

Preparation

Step 1

In a lg 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 the reserved egg. Sprinkle the rice with cilantro.