Ingredients

• 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 (8-oz.) jar Old El Paso? Taco Sauce
• 1/4 cup chopped green onions
• 1/4 cup chopped fresh cilantro

Instructions

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.;