| * 1 cup uncooked jasmine rice
* 1 1/2 cups water
* 1 egg
* 1 tablespoon garlic-flavor olive oil or olive oil
* 1 pound fresh chicken tenders
* 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
Directions
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. | 
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