Pardon my absence... It has been a busy week or two with an anniversary, relatives coming into town, and then traveling out of town with the family for a last-minute 5-day vacation. *ahem* Anyway...
I tried this recipe out of Taste of Home magazine a couple weeks ago, and it was quite delicious! I will definitely be making it again.
MEXICAN SKILLET RICE
1 egg, beaten (optional)
1 lb. chicken breasts or tenderloins, chopped
1 small onion, chopped
1 tbs. olive oil
2 garlic cloves, minced
2 cups cooked rice (jasmine or long grain suggested, I used brown)
1 can (15 oz.) black beans, drained and rinsed
1 1/2 c. frozen corn, cooked*
1 jar (7 oz.) roasted sweet red peppers, drained and sliced
1 jar (8 oz.) taco sauce**
2 green onions, chopped (optional... I left these out)
1/4 c. minced fresh cilantro
1. (If omitting the egg, skip to step 2. I used it, but it really didn't add much... I'll probably omit it next time.) In a large skillet coated with cooking spray, cook and stir egg over medium-high heat until set. Remove and set aside.
2. 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, corn, peppers, taco sauce, and green onions; heat through. Stir in the reserved egg. Sprinkle the rice with cilantro.
* Original recipe calls for 1 can (11 oz.) Mexicorn, drained. I already had the frozen corn on hand, so I used that instead, and I doubt it made any difference.
** I found a basic brand with no gluten ingredients listed. I can't guarantee that every brand will be gluten-free, but I doubt there would be a problem with a product like this as long as no gluten ingredients are listed.