Mexican Skillet Rice

Submitted by Lizzie_Rodriquez

"From Taste of Home magazine"

 

• Ready In: 30mins
• Ingredients: 12
• Serves: 6

ingredients

• 1 egg, beaten
• 1 lb chicken tenderloins, chopped
• 1 small onion, chopped
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 2 cups jasmine rice (cooked) or 2 cups long grain rice (cooked)
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (11 ounce) can mexicorn, drained
• 1 (7 ounce) jar roasted sweet red peppers, drained and sliced
• 1 (8 ounce) jar taco sauce
• 2 green onions, chopped
• 1⁄4 cup minced fresh cilantro

directions

1. In a large skillet coated with cooking spray, cook and stir egg over medium-high heat until set. Remove and set aside.
2. 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.