Mexican Skillet Rice

Mexican Skillet Rice 1 egg, beaten 1 lb chicken tenderloins, chopped 1 small onion, chopped 1 tbsp olive oil 2 garlic cloves, minced 2 cups cooked jasmine or long grain rice 1 can (15 oz) black beans, rinsed and drained 1 can (11 ox) Mexicorn, drained 1 jar (8 oz) taco sauce 2 green onions, chopped 1/4 cup minced fresh cilantro Juice of 1 lime Sour cream (optional) 1. In a large skillet coated with cooking spray, cook and stir egg over medium heat until set. Remove and set aside. 2. In the same skillet, stir-fy chicken and onion until chicken is no longer pink. Add garlic and cook 1 minute longer. 3. Stir in rice, beans, Mexicorn, peppers, taco sauce and green onions; heat through. Stir in egg. Sprinkle with cilantro and lime juice. Serve with sour cream if desired. Notes: This makes enough for 4 adults. You can cut it in half, but then you're stuck with half of a lot of ingredients you can't just buy in smaller quantities. We've also tried it with salsa verde in place of the taco sauce, and it was equally as good. Recipe Origination: "Taste of Home" with a few tweaks