1 jar (7 oz) roasted sweet Red Peppers, drained and sliced
1 jar (8 oz) Taco Sauce
2 Green Onions, chopped
1/4 cup fresh Cilantro, minced and divided
Salt and Pepper, to taste
shredded Mexican Blend cheese for topping
Instructions
In a large skillet coated with cooking spray, cook and stir egg over
medium high heat until set. Remove and set aside.
In same pan, cook onions in olive oil until tender. Add chicken and
garlic, cook 2 minutes more. Stir in rice, beans, Mexicorn, peppers,
taco sauce, green onions and half of the cilantro; heat through. Stir
in reserved egg. Season with Salt and Pepper. Garnish rice with
cheese and remaining cilantro.
NOTE- I prefer using Medium Taco Sauce and having crushed Red
Peppers on hand to add spice.
Originally Submitted
3/29/2011
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