Mexican Skillet Rice

This dish is so delicious and easy to make! Also makes a great Meal 2 just by wrapping it up in a tortilla and adding some cheddar cheese!

PREP/TOTAL TIME: 30 Min** |  Makes 6 Servings
** This is if your rice is already cooked- some long grain rices can take 20 min

INGREDIENTS:
1 egg, beaten
1 lb chicken tenderloins, chopped
1 small onion, chopped
1 Tbsp. olive oil
2 garlic cloves, minced
2 cups cooked jasmine or long grain rice
1 can (15oz) black beans, rinced and drained
1 can (11oz) mexicorn, drained
1 jar (7 oz) roasted sweet red peppers, drained and sliced
1 jar (8 oz) taco sauce
2 green onions, chopped
1/4 cup minced fresh cilantro

DIRECTIONS:
1. In a large skilled coated with cooking sipray, 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, Meixicorn, peppers, taco sauce and green onions; heat through. Stir in the reserved egg. Sprinkle the rice with cilantro.

From Taste Of Home, May 2011 Issue