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
Mexican Skillet Rice Recipe photo by Taste of Home
Mexican Skillet Rice
Mexican Skillet Rice Recipe photo by Taste of Home
Mexican Skillet Rice
Prep Time
15 min
Cook Time
15 min
Yield
6 servings
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
Directions
- 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
1-1/3 cups: 302 calories, 4g fat (1g saturated fat), 80mg cholesterol, 793mg sodium, 40g carbohydrate (7g sugars, 5g fiber), 25g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1/2 fat.