 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
|
Ingredients:
1 egg, beaten |
1 lb chicken tenderloins, chopped |
1 small onion, chopped |
1 tablespoon olive oil |
2 garlic cloves, minced |
2 cups jasmine rice (cooked) or 2 cups long grain rice (cooked) |
1 (15 ounce) can black beans, rinsed and drained |
1 (11 ounce) can mexicorn, drained |
1 (7 ounce) jar roasted sweet red peppers, drained and sliced |
1 (8 ounce) jar taco sauce |
2 green onions, chopped |
1/4 cup minced fresh cilantro |
Directions:
1. In a large skillet coated with cooking spray, cook and stir egg over medium-high heat until set. Remove and set aside.
2. 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.
|
|