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Mexican Fried Rice

posted by regnisaw@yahoo.com 6 years ago



Ingredients


1 c. uncooked S&W® Rice-Thai Jasmine Rice


1 1/2 c. water


1 egg


1 Tbs. garlic-flavor olive oil or olive oil


1 lb. fresh chicken tenders


1/2 c. onion, chopped


2 garlic cloves, minced


1 (15-oz.) can Black Beans, drained


1 (11-oz.) can Mexican corn with Red and Green Peppers


1 (7-oz.) jar sliced roasted red bell peppers, drained


3/4 c. Taco Sauce


1/4 c. green onions, chopped


1/4 c. fresh cilantro, chopped


Directions


Cook S&W® Rice-Thai Jasmine Rice according to package directions. 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. 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. 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. (Serves: 4)




tags:  rice, riviana, fried, mexican, chicken
 
 
 
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