Mexican Fried Rice
1 1/2 cups water
1/2 cup chopped onion
2 cloves garlic, minced
1 cup uncooked jasmine rice
1 pound fresh chicken tenders
1 tablespoon garlic-flavor olive oil or olive oil
1 (15 ounce) can Progresso(R) Black Beans, drained
1 (11 ounce) can Green Giant(R) Mexicorn(R) Whole Kernel Corn, Red and Green Peppers
1 (7 ounce) jar sliced roasted red bell peppers, drained
1 (8 ounce) jar Old El Paso(R) Taco Sauce
1/4 cup chopped green onions
1/4 cup chopped fresh cilantro
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.