Enchilada, rice, and beans. (Photo credit: Wikipedia)Found this recipe in the 2012 Taste of Home Annual Recipes editionI made it and it is really good as a side dish to tacos, enchiladas of any other of your Mexican favorites, and it only take 30 minutes to make.
Mexican Skillet Rice
1 large egg, beaten
1 pound chicken tenderloins, chopped
1 small onion, chopped
2 garlic cloves, minced
1 tablespoon olive oil
2 cups cooked Jasmine or long grain rice
1 can (15 ounces) black beans, drained and rinsed
1 can (11 ounces) Mexicorn, drained
1 jar (7ounces) roasted sweet red peppers, drained and sliced
1 jar (8 ounces) taco sauce
2 green onions, chopped
1/4 cup minced fresh cilantro
In a large skillet coated with cooking spray, cook and stir egg over medium heat until set. Remove and set aside.
In the same skillet, stir fry chicken and onion in oil until chicken is no longer pink. Add garlic; cook i minute longer. Stir in rice, beans, Mixicorn, peppers, taco sauce and green onions; heat through. Stir in reserved egg. Sprinkle with Cilantro.
Enjoy.
The Old Guy
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