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Mexican Fried Rice




Source of Recipe


Pillsbury






Recipe Introduction


Corn, beans and taco sauce combine in this zesty chicken-and-rice supper. Regular or basmati rice can substitute for jasmine rice.





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 pound fresh chicken tenders
  
• 1/2 cup chopped onion
  
• 2 cloves garlic, minced
  
• 1 (15 ounce) can Progresso(R) Black Beans, drained
  
• 1 (11 ounce) can Green Giant(R) Mexicorn(R) Whole Kernel Corn, Red and Green Peppers
  
• 1 (7 ounce) jar sliced roasted red bell peppers, drained
  
• 1 (8 ounce) jar Old El Paso(R) Taco Sauce
  
• 1/4 cup chopped green onions
  
• 1/4 cup chopped fresh cilantro
  






Instructions



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.
   






Final Comments


Yield: 4 servings