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Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
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Mexican Fried Rice |
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Serves: 4 Print this RecipeServing Size: 2 cups Katie Cook - Stafford, Virginia Bake-Off® Contest 40, 2002 This Mexican take on Chinese fried rice is a tasty and easy dish. If garlic-flavored olive oil isn't available, you may want to add 1/4 teaspoon of garlic powder. Boneless, skinless chicken breasts can be used for the tenders; just cut each breast lengthwise into 1-inch strips. 1 cup uncooked jasmine rice 1 1/2 cups water 1 egg 1 tablespoon garlic-flavored olive oil or olive oil 1 pound fresh chicken tenders 1/2 cup chopped onions 2 cloves garlic, minced 1 (15-ounce) can black beans, drained 1 (11-ounce) can vacuum-packed whole kernel corn with red bell peppers, drained 1 (7-ounce) jar sliced roasted red bell peppers, drained 1 (8-ounce) bottle taco sauce 1/4 cup chopped green onions 1/4 cup chopped fresh cilantro Cook rice in water as directed on package. 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 4 to 6 minutes or until chicken is no longer pink in center, stirring frequently. 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. Nutrition Per Serving (2 cups): Calories 550; Protein 38g; Carbohydrate 76g; Fat 10g; Sodium 1080mg From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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