Mexican Skillet Rice

(Courtesy of Taste of Home)

Ingredients:
1 large egg, beaten
1 lb. chicken tenderloins, chopped
1 small onion, chopped
1 Tbsp. olive oil
2 garlic cloves, minced
2 c. cooked jasmine or long grain rice
1 can (15 oz.) black beans, rinsed and drained
1 can (11 oz.) Mexicorn, drained
1 jar (7 oz.) roasted sweet red peppers, drained and sliced
1 jar (8 oz.) taco sauce
2 green onions, chopped
1/4 c. minced fresh cilantro

Directions:
In a large skillet coated with cooking spray, cook and stir egg over medium-high 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 rice, beans, Mexicorn, peppers, taco sauce and green onions; heat through.  Stir in reserved egg.  Sprinkle rice with cilantro.

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