Week 11: Recipe #5--Mexican Chicken and Rice

This recipe is from the Smitten With My Kitchen blog.  Another pretty simple one, plus mostly made with ingredients I already have.  A great last minute recipe.  I served this with a green salad and fruit.

Photo from Smitten With My Kitchen blog

You'll Need:

• 1 egg, beaten
• 2 cups cooked, cubed chicken (you could use 1 rotisserie chicken--that's what I did)
• 1 small onion, chopped
• 1 Tblsp. olive oil
• 2 garlic cloves, minced
• 2 cups cooked white rice
• 1 can corn, drained
• 1 can (15 oz.) black beans rinsed and drained
• 1 jar (7 oz.) roasted red peppers, drained and sliced
• 1 can (8 oz.) enchilada sauce
• cilantro, tortillas, salad, tortilla chips, sour cream (optional)

Preparation:

1. In a large skillet scramble egg and cook until set.  Remove and set aside.
2. In the same skillet saute chopped onion and garlic until onions are softened.  Stir in chicken, rice, beans, peppers, corn, and enchilada sauce; cook until heated through.  Stir in reserved egg.
3. You can top with some minced cilantro if desired.

Recipe and link:  http://smittenwithmykitchen.blogspot.com/2011/05/mexican-chicken-and-rice.html