Mexican Skillet Rice

• 1 large 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.

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

Taken from www.tasteofhome.com/recipes/mexican-skillet-rice/ (may not work)