Ingredients
1
cup uncooked jasmine rice
1 1/2 cups water
1
egg
1
tablespoon garlic-flavor olive oil or olive oil
1
lb. fresh chicken tenders
1/2
cup chopped onion
2
garlic cloves, minced
1
(15-oz.) can Progresso™ Black Beans, drained
1
(11-oz.) can whole kernel corn, red and green peppers
1
(7-oz.) jar sliced roasted red bell peppers, drained
1
cup Old El Paso™ Taco Sauce
1/4
cup chopped green onions
1/4
cup chopped fresh cilantro
Preparation
Cook rice in water as directed on package.
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.
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.
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.
