Wednesday, May 15, 2013

Mexican Rice Skillet

 
 
I love meals that come together quickly.  I like to make extra rice so there is often rice in the refrigerator ready to use. Ordinary ingredients come together to make a fantastic tasting dish. Everyone loved it.
 



Mexican Skillet Rice

1 egg, beaten
1 lb. chicken, chopped
1 onion, chopped
1 tbsp. olive oil
3 garlic cloves, minces
2 cups rice, cooked (I used brown)
1 can black beans, drained and rinsed
1 can corn, drained (or a couple cups of frozen corn)
1 jar (7 oz.) roasted sweet red peppers, drained and chopped
1 jar of taco sauce (8 oz)
2 green onions, chopped
1/4 cup cilantro, chopped

In a large skillet, coated with cooking spray, cook and stir egg over medium heat until set. Remove and set aside.

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 cooked rice, beans, corn, peppers, taco sauce and green onions, heat through.  Stir in the reserved egg, sprinkle with cilantro.




2 comments:

  1. I love my rice maker because it makes a lot and I have leftovers for fried rice or whatever. You know I love the Mexican take on this one!

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  2. I double the rice every time I make it for a meal. My kids love eating leftover rice with beans and cheese for lunch. I like the combination of flavors in this skillet!

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