Mexican Skillet Rice

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 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

Recipe

• 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.