Sunday, April 17, 2011

Mexican Skillet Rice


  • 1 egg, beaten
  • 1 pound chicken tenderloins, chopped
  • 1 small onion, chopped
  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • 2 cups cooked jasmine or long grain rice
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (11 ounces) Mexicorn, drained
  • 1 jar (7 ounces) roasted sweet red peppers, drained and sliced
  • 1 jar (8 ounces) taco sauce
  • 2 green onions, chopped
  • 1/4 cup minced fresh cilantro


  • 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. Yield: 6 servings.

Nutrition Facts: 302 calories, 4 g fat (1 g saturated fat), 793 mg sodium, 40 g carbohydrate, 5 g fiber, 25 g protein.

I plan to make this tomorrow, but when I do I will be using fresh red pepper, regular corn, brown rice, and chicken breasts. It sounds amazing, relatively easy, and it is healthy!  It would also be delicious wrapped in a whole wheat tortilla. I love anything mexican that I can spice up and enjoy like my San Diego roots! ;]

Eating healthy certainly doesn't have to mean eating boring!! 


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