Mexican Fried Rice

Corn, beans and taco sauce combine in this zesty chicken-and-rice supper. Regular or basmati rice can substitute for jasmine rice.

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Servings 4

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( 18 ) Ratings

18 Ratings

5 Stars 15%

4 Stars

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1 Stars

Member Reviews ( 3 )

c9c491b3-966a-4e9f-bb07-c77a628103b3

Bake-Off® Contest 40, 2002

Katie Cook

Stafford, Virginia

ingredients 13
Prep Time 35 min
Total Time 0 min

Ingredients

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® SteamCrisp® Mexicorn® Whole Kernel Corn, Red and Green Peppers

1: (7-oz.) jar sliced roasted red bell peppers, drained

1: cup Old El Paso® Taco Sauce

1/4: cup chopped green onions

1/4: cup chopped fresh cilantro

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Directions

1 Cook rice in water as directed on package.
2 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.
3 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.
4 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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 2 Cups

Calories: 550
Calories from Fat: 90),

% Daily Value

Total Fat: 10g; 10%
(Saturated Fat 2g, 2% ),
Cholesterol: 120mg; 120%;
Sodium: 1080mg; 1080%;
Total Carbohydrate: 76g; 76%
(Dietary Fiber 10g 10% Sugars 10g 10% ),
Protein: 38g; 38%

% Daily Value*:

Vitamin A: 50%;
Vitamin C: 120%;
Calcium: 10%;
Iron: 20%;

Exchanges:

4 Starch; 1 Fruit; 3 1/2 Very Lean Meat; 1 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

Write a Review

frvhirakc

report Posted Mar. 3, 2009 10:25 AM

This was good but kinda bland...not too much flavor...needed to add something if you want spicy

karen_fbks

report Posted Aug. 24, 2007 10:12 AM

I made this for a potluck tonight - it was so quick to make and very delicious. I used regular white rice, and it still tasted great. I also got the thin-sliced chicken breasts (the store was out of strips), and I think this was a good thing. The chicken cooked up nice and fast, and was very easy to dice up. What a great side dish!

report Posted May. 9, 2006 9:22 AM

I made this for a Cinco de Mayo lunch at work. Everyone thought it was great.