Recipe courtesy of Pillsbury Bake-Off
Total:
35 min
Active:
5 min
Yield:
4 (2-cup) servings
Level:
Easy

Ingredients

Directions

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.

Trending Videos 6 Videos

Get the recipe

Pushable Rose Pops 00:48

Cool off this summer with these raspberry gelatin and rose cake pops.

Similar Topics:

IDEAS YOU'LL LOVE

(Web Exclusive) Round 2 Recipe: Mexican Fried Rice

Recipe courtesy of Sandra Lee

Mexican Pot Roast Tacos

Recipe courtesy of Tyler Florence

Fried Chicken

Recipe courtesy of Jason Severs

Buttermilk Fried Chicken

Recipe courtesy of Art Smith

Mexican Fried Rice

Recipe courtesy of Pillsbury Bake-Off

Mexican Rice

Recipe courtesy of Food Network Kitchen

Mexican Rice

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Mexican Rice

Recipe courtesy of Tiffani Thiessen

Browse Reviews By Keyword

          On TV

          Get Cooking

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.