Back to Mexican Skillet Rice

Print Options

 
 
 
 

Card Sizes

 
 
 
 Print
Mexican Skillet Rice Recipe

Mexican Skillet Rice Recipe

I never come home with leftovers when I take this dish to potlucks and parties. But I do bring back quite a few compliments. —Mary Ann Dell, Phoenixville, Pennsylvania
TOTAL TIME: Prep/Total Time: 30 min. YIELD:6 servings

Ingredients

  • 1 large egg, beaten
  • 1 pound chicken tenderloins, chopped
  • 1 small onion, chopped
  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • 2 cups cooked jasmine or long grain rice
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (11 ounces) Mexicorn, drained
  • 1 jar (7 ounces) roasted sweet red peppers, drained and sliced
  • 1 jar (8 ounces) taco sauce
  • 2 green onions, chopped
  • 1/4 cup minced fresh cilantro

Directions

  • 1. 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, Mexicorn, peppers, taco sauce and green onions; heat through. Stir in reserved egg. Sprinkle rice with cilantro. Yield: 6 servings.

Nutritional Facts

1-1/3 cup: 302 calories, 4g fat (1g saturated fat), 80mg cholesterol, 793mg sodium, 40g carbohydrate (7g sugars, 5g fiber), 25g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1/2 fat.

Reviews for Mexican Skillet Rice

Sort By :
MY REVIEW
Sandra Lee Moyer User ID: 5844592 237586
Reviewed Nov. 18, 2015

"We also have teen Hockey player eating machines...I made it on Monday and they asked me to make it again on Tuesday. It's a keeper. Didn't change a thing. Perfect as is."

MY REVIEW
cliftonhanger User ID: 742252 236777
Reviewed Nov. 5, 2015 Edited Dec. 10, 2015

"I used ground chicken instead of tenderloins and doubled the garlic. Next time I'd use more cilantro. Nothing special here, just a good one to file under Quick Cooking."

MY REVIEW
waynejv User ID: 1543342 234295
Reviewed Oct. 10, 2015

"Came out great however, I used ground turkey and using two cups of rice plus all the other is just to much (just the wife and I)But I did give it to our neighbor who has two teen age boy eating machines and it was a hit."

MY REVIEW
cynandtom User ID: 2224843 232729
Reviewed Sep. 12, 2015

"This dish is right up my husbands alley. So I did a quick menu change when I came across it and surprised him. He really liked it."

MY REVIEW
Maryrose90 User ID: 179832 192446
Reviewed Mar. 31, 2014

"My whole family loved this dish. It's one of those dishes that is easily adaptable to what you have on hand. I didn't have mexicorn so used canned corn plus a little red bell pepper; was out of taco sauce so used picante sauce. I also used up some leftover Mexican style rice from a previous meal. All worked great. Looking forward to making it again with the provided ingredient list!"

MY REVIEW
loislovesclark User ID: 5849224 124044
Reviewed Jul. 3, 2012

"Quick, easy and delicious. I used canned chicken and ready rice (the 90sec microwave kind) and it was still amazing. Love the addition of cilantro. Will definitely make this again. Great potluck dish!"

MY REVIEW
gloriacollins User ID: 1547972 212624
Reviewed Jun. 18, 2012

"I made this for dinner tonight with a nice pan of cornbread. The men at the table asked for seconds. I will definitely make this dish again soon! I love the fact that everything in the dish is healthy; the only change I made was to use brown rice, and roasted my own peppers."

MY REVIEW
Gauri User ID: 6202360 196996
Reviewed May. 15, 2012

"My family (including two picky young boys) love this recipe and I sneak in a few extra veggies!"

MY REVIEW
Debinga User ID: 5894508 117947
Reviewed Mar. 22, 2012

"I added a bit more taco seasoning to this recipe for added pazzaz. My Son says it is a make again!"

MY REVIEW
beachsquirrel User ID: 5911332 178645
Reviewed Jun. 30, 2011

"Delicious stuff! I eliminated the egg. Also leftovers can be used for taco filling."

MY REVIEW
hclaborn User ID: 3842219 117944
Reviewed Jun. 2, 2011

"This was really good, and I will add this to our rotation! I did cut the chicken down and I will add more taco sauce next time. But very good!"

MY REVIEW
newbarlowgirl User ID: 5981646 192445
Reviewed May. 10, 2011

"My mother-in-law made this on Mother's Day this year and my husband and I loved it and WILL be making it again!"

MY REVIEW
Mmmgood-yaya User ID: 4352099 212623
Reviewed Apr. 25, 2011

"Made this dish for dinner, which included my daughter & her family. The only thing I changed was I used med Taco sauce. It was very pretty & good. Next time, I will heat it up some with peppers. My 2 yr old grandson loved it with chips."

MY REVIEW
juicyfruit007 User ID: 1404522 112081
Reviewed Apr. 7, 2011

"I made this as indicated, except without the green onions. It was good but not exceptional enough to make again. Especially since my young children didn't seem too crazy about it. I did appreciate that it wasn't terribly expensive."

MY REVIEW
ctga3 User ID: 21343 118314
Reviewed Apr. 4, 2011

"We loved this dish, easy to make."

MY REVIEW
knothole63 User ID: 5894946 193816
Reviewed Mar. 30, 2011

"This is a quick, tasty recipe that's every bit as good as it looks in my Taste of Home magazine. You can make it in the time it takes to cook the rice! I used "mild" taco sauce, but will substitute a little "medium" sauce next time for a little more heat!"

MY REVIEW
difort User ID: 5654569 196991
Reviewed Mar. 28, 2011

"My daughter made this for us after seeing the picture in the newest magazine. It was great - we all loved it. We will be eating this again. Thanks!"

Loading Image

Wine Pairings

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.