Ingredients
1 large egg, beaten1 pound chicken tenderloins, chopped1 small onion, chopped1 tablespoon olive oil2 garlic cloves, minced2 cups cooked jasmine or long grain rice1 can (15 ounces) black beans, rinsed and drained1 can (11 ounces) Mexicorn, drained1 jar (7 ounces) roasted sweet red peppers, drained and sliced1 jar (8 ounces) taco sauce2 green onions, chopped1/4 cup minced fresh cilantro
Preparation
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.
