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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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âI never come home with leftovers when I take this dish to potlucks and parties. But I do bring back quite a few compliments.ââMary Ann Dell, Phoenixville, Pennsylvania Ingredients:
1 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:
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. Yield: 6 servings.
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