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Mexican Fried Rice

(17)
  3 reviews
  • 35 min prep time
  • 0 min total time
  • 13 ingredients
  • 4 servings
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Corn, beans and taco sauce combine in this zesty chicken-and-rice supper. Regular or basmati rice can substitute for jasmine rice.

Bake-Off® Contest 40, 2002
Katie Cook
Stafford, Virginia

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 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

Steps

  • 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.
  • 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
15%
Saturated Fat
2g
10%
Cholesterol
120mg
40%
Sodium
1080mg
45%
Total Carbohydrate
76g
25%
Dietary Fiber
10g
40%
Sugars
10g
Protein
38g
% Daily Value*:
Vitamin A
50%
50%
Vitamin C
120%
120%
Calcium
10%
10%
Iron
20%
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.
Comments + Recipe Twists

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