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Mexican Skillet Rice

 Mexican Skillet Rice
“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
6 ServingsPrep/Total Time: 30 min.


  • 1 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


  • In a large skillet coated with cooking spray, cook and stir egg over
  • medium-high heat until set. Remove and set aside.
  • 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 cups equals 302 calories, 4 g fat (1 g saturated fat), 80 mg cholesterol, 793 mg sodium,

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Mexican Skillet Rice (continued)

Nutritional Facts: 40 g carbohydrate, 5 g fiber, 25 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1/2 fat.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.