Mexican Fried Rice

Total Time:
35 min
Prep:
5 min
Cook:
30 min

Yield:
4 (2-cup) servings
Level:
Easy

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 Green Giant Mexicorn Whole Kernel Corn, Red and Green Peppers
  • 1 (7-oz.) jar sliced roasted red bell peppers, drained
  • 1 (8-oz.) jar Old El Paso® Taco Sauce
  • 1/4 cup chopped green onions
  • 1/4 cup chopped fresh cilantro
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.


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