Nicaraguan Rice & Beans

Chicken burrito bowl

Mexican Skillet Rice

This recipe from Taste of Home


  • 1 large 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 (15-ounce) can black beans, rinsed and drained
  • 1 (11-ounce) can Mexican-style corn, drained
  • 1 (7-ounce) jar roasted sweet red peppers, drained and sliced
  • 1 (8-ounce) jar taco sauce
  • 2 green onions, chopped
  • ¼ 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, corn, peppers, taco sauce and green onions; heat through. Stir in reserved egg. Sprinkle rice with cilantro.

Please see source website for additional pictures and detailed instructions – Taste of Home

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72 Ways to Prepare Beans & Rice…And Love It: A Cookbook for Dave Ramsey Fans

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