I never come home with leftovers when I take this dish to potlucks and parties, but I usually do bring back a lot of compliments!
—MARY ANN DELL PHOENIXVILLE, PA
START TO FINISH: 30 MIN. • MAKES: 6 SERVINGS
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
1. In a large skillet coated with cooking spray, cook and stir the 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.
PER SERVING 1 1/3 cups equals 302 cal., 4 g fat (1 g sat. fat), 80 mg chol., 793 mg sodium, 40 g carb., 5 g fiber, 25 g pro. Diabetic Exchanges: 3 lean meat, 2 starch, 1/2 fat.