Tuesday, June 2, 2009

Mexican Fried Rice

We had a Mexican themed dinner on Saturday night with the family and I made my usual chicken enchiladas, which I will be sharing with you, as well as a new recipe. I found this one on grouprecipes.com and I was excited to try it out. The family loves fried rice so I figured this would be another winner and it was. I didn't care for it but I think it was because I was in one of those moods. I had managed in about a two hour time period to make the chicken enchiladas, Mexican fried rice, and the peanut butter delight cookies so I was worn out about the time dinner rolled around.

Mexican Fried Rice~

1 cup uncooked jasmine rice (I used 1 1/2 cups instant white rice)
1 1/2 cups water
1 egg (I used 2 eggs)
1 tablespoon garlic-flavor olive oil or olive oil ( I omitted)
1 pound fresh chicken tenders, cut into bite size pieces
1/2 cup chopped onion
2 cloves garlic, minced
1 (15 ounce) can Black Beans, drained
1 (11 ounce) can Whole Kernel Corn, with Red and Green Peppers
1 (7 ounce) jar sliced roasted red bell peppers, drained
1 (8 ounce) jar Taco Sauce
1/4 cup chopped green onions
1/4 cup chopped fresh cilantro

1.) Cook rice in water as directed on package.

2.) 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.

3.)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.

4.) 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.