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Mexican Fried Rice




Source of Recipe


Pillsbury Bake Off


Recipe Introduction


Katie Cook
Stafford, Virginia
Finalist in the 02 Bake-Off® Contest


List of Ingredients




1 cup uncooked jasmine rice
1 1/2 cups water
1 egg
1 tablespoon garlic-flavor olive oil or olive oil
1 lb. fresh chicken tenders
1/2 cup chopped onion
2 garlic cloves, minced
1 (15-oz.) can Progresso® Black Beans, drained
1 (11-oz.) can Green Giant® Mexicorn® Whole Kernel Corn, Red and Green Peppers
1 (7-oz.) jar sliced roasted red bell peppers, drained
1 (8-oz.) jar Old El Paso® Taco Sauce
1/4 cup chopped green onions
1/4 cup chopped fresh cilantro



Recipe



Prep Time: 35 Minutes
Preparation Directions:
1. Cook rice in water as directed on package.
2. Meanwhile, spray 12-inch skillet with nonstick cooking spray. Heat over medium heat until hot. Beat egg in small bowl. Add egg to skillet; cook 1 minute or until firm but still moist, stirring frequently. Remove from pan; cover to keep warm.
3. Heat oil in same skillet over medium heat until hot. Add chicken, onion and garlic; cook and stir 4 to 6 minutes or until chicken is no longer pink in center. Add beans, corn and roasted peppers; mix well. Cook 1 minute or until thoroughly heated, stirring constantly and breaking up chicken and roasted peppers as mixture cooks.
4. Add cooked egg and rice; cook and stir 1 minute. Stir in taco sauce; cook 2 minutes or until thoroughly heated, stirring occasionally. Stir in green onions. Spoon mixture onto serving platter. Garnish with cilantro.

4 (2-cup) servings



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NUTRITION INFORMATION PER SERVING:
SERVING SIZE: 2 Cups
Calories 550 Calories from Fat 90

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% DAILY VALUE
Total Fat 10 g 15 %
Saturated 2 g 10 %
Cholesterol 120 mg 40 %
Sodium 1080 mg 45 %
Total Carbohydrate 76 g 25 %
Dietary Fiber 10 g 40 %
Sugars 10 g
Protein 38 g

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Vitamin A 50 % Vitamin C 120 %
Calcium 10 % Iron 20 %

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DIETARY EXCHANGES: 4 Starch, 1 Fruit, 3 1/2 Very Lean Meat, 1 Fat
OR 5 Carbohydrate, 3 1/2 Very Lean Meat, 1 Fat