Mexican Fried Rice

Corn, beans and taco sauce combine in this zesty chicken-and-rice supper. Regular or basmati rice can substitute for jasmine rice.

  • 1 cup uncooked jasmine rice

  • 1 1/2 cups water

  • 1 egg

  • 1 tablespoon garlic-flavor olive oil or olive oil

  • 1 lb. fresh chicken tenders

  • 1/2 cup chopped onion

  • 2 garlic cloves, minced

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

  • 1 (11-oz.) can Green Giant® Mexicorn® Whole Kernel Corn, Red and Green Peppers

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

  • 1 cup Old El Paso® Taco Sauce

  • 1/4 cup chopped green onions

  • 1/4 cup chopped fresh cilantro

See full recipe on Pillsbury »

Mexican Fried Rice photo Add to my Library
 
recipe by: Pillsbury
viewed: 94 times
yields: 4 (2- cup) servings
prep time:
35 minutes

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