MEXICAN SKILLET RICE

Mexican Skillet Rice image

I never come home with leftovers when I take this dish to potlucks and parties. But I do bring back quite a few compliments. -Mary Ann Dell, Phoenixville, Pennsylvania

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 12

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

Steps:

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.

Nutrition Facts : Calories 302 calories, Fat 4g fat (1g saturated fat), Cholesterol 80mg cholesterol, Sodium 793mg sodium, Carbohydrate 40g carbohydrate (7g sugars, Fiber 5g fiber), Protein 25g protein. Diabetic Exchanges