Mexican Skillet Rice

• 1 egg, beaten
• 1 pound chicken tenderloins, chopped
• 1 small onion, chopped
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 2 cups cooked jasmine or long grain rice
• 1 can (15 ounces) black beans, rinsed and drained
• 1 can (11 ounces) Mexicorn, drained
• 1 jar (7 ounces) roasted sweet red peppers, drained and sliced
• 1 jar (8 ounces) taco sauce
• 2 green onions, chopped
• 1/4 cup minced fresh cilantro

1. In a large skillet coated with cooking spray, cook and stir egg over medium-high heat until set. Remove and set aside.
2. In the same skillet, stir-fry chicken and onion in oil until chicken is no longer pink. Add garlic; cook 1 minute longer. Stir in the rice, beans, Mexicorn, peppers, taco sauce and green onions; heat through. Stir in reserved egg. Sprinkle rice with cilantro. Yield: 6 servings.
3. Nutrition Facts: 1-1/3 cups equals 302 calories, 4 g fat (1 g saturated fat), 80 mg cholesterol, 793 mg sodium, 40 g carbohydrate, 5 g fiber, 25 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1/2 fat.

egg, chicken, onion, olive oil, garlic, jasmine, black beans, mexicorn, sweet red peppers, taco sauce, green onions, fresh cilantro

Taken from www.epicurious.com/recipes/member/views/mexican-skillet-rice-50129396 (may not work)