Mexican Fried Rice

• 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

1. Cook rice in water as directed on package.
2. Meanwhile, spray 12-inch skillet with nonstick cooking spray.
3. Heat over medium heat until hot.
4. Beat egg in small bowl.
5. Add egg to skillet; cook 1 minute or until firm but still moist, stirring frequently.
6. Remove from pan; cover to keep warm.
7. Heat oil in same skillet over medium heat until hot.
8. Add chicken, onion and garlic; cook and stir 4 to 6 minutes or until chicken is no longer pink in center.
9. Add beans, corn and roasted peppers; mix well.
10. Cook 1 minute or until thoroughly heated, stirring constantly and breaking up chicken and roasted peppers as mixture cooks.
11. Add cooked egg and rice; cook and stir 1 minute.
12. Stir in taco sauce; cook 2 minutes or until thoroughly heated, stirring occasionally.
13. Stir in green onions.
14. Spoon mixture onto serving platter.
15. Garnish with cilantro.

jasmine rice, water, egg, garlic, fresh chicken tenders, onion, garlic, progresso black beans, kernel, red bell peppers, taco sauce, green onions, fresh cilantro

Taken from www.foodnetwork.com/recipes/mexican-fried-rice-recipe.html (may not work)