Serves: 4
Total Calories: 410

1 cup uncooked jasmine rice
1 1/2 cups water
1 egg
1 tablespoon garlic-flavored 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 vacuum-packed whole kernel corn with red bell peppers, drained
1 (7-ounce) jar sliced roasted red bell pepper, drained
1 (8-ounce) bottle taco sauce
1/4 cup chopped green onions
1/4 cup chopped fresh cilantro

Cook rice in water as directed on package. 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.

Heat oil in same skillet over medium heat until hot. Add chicken, onion and garlic cook 4 to 6 minutes or until chicken is no longer pink in center, stirring frequently. 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.

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.

Nutrition Per Serving (2 cups): Calories 550 Protein 38g Carbohydrate 76g Fat 10g Sodium 1080mg

From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 410
Calories from Fat: 67

More Recipes from the Pillsbury Best of the Bake-Off® Cookbook Cookbook:
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Chicken Cordon Bleu Stromboli
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Ham and Eggs Frittata Biscuits
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