Mexican Fried Rice

posted by 6 years ago


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


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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