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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Corn, beans and taco sauce combine in this zesty chicken-and-rice supper. Regular or basmati rice can substitute for jasmine rice. 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 black beans, drained |
1 (11 ounce) can whole kernel corn, with red and green peppers |
1 (7 ounce) jar sliced roasted red bell peppers, drained |
1 (8 ounce) jar taco sauce |
1/4 cup chopped green onions |
1/4 cup chopped fresh cilantro |
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.
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