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Mexican Fried Rice

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Mexican Fried Rice
  • Prep 35 min
  • Total 0 min
  • Ingredients 13
  • Servings 4
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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.
Updated Mar 6, 2012
Bake-Off® Contest 40, 2002
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.

Nutrition Information

550 Calories, 10g Total Fat, 38g Protein, 76g Total Carbohydrate, 10g Sugars

Nutrition Facts

Serving Size: 2 Cups
Calories
550
Calories from Fat
90
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.
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