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Mexican Skillet Rice

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
14 cup minced fresh cilantro


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.

Source: www.food.com