Mexican Chicken Rice Skillet

Happy Tuesday! Today is going to be a hot one around here!

This morning started out with day 2 of best body bootcamp and it was all about the legs and my legs are still screaming from it! Doing squats on a bosu ball are no joke and one leg sit n stands are tough! I was really struggling through those!

In Brady news he went on his first long walk yesterday. Brady didn’t get walked really at his foster home they just let them run in the backyard. Since we got him we have been taking him on several short walks during the day, never hitting a mile. Well yesterday I took Brady for a 2 mile loop by our apartment and I am happy to say he survived. He is lucky there will be lots of long walks in his future now :)

In food related news I made rice, not just any rice. Mexican rice, this recipe was super easy and super tasty. Plus it makes a ton so you have dinner and lunch for days!

Mexican Chicken Rice Skillet

prep/cook time: 30 minutes
serves: 6

1 egg, beaten
1 lb chicken tenderloins chopped
1 small onion chopped
1 tbs olive oil
2 garlic cloves, minced
1 cup cook jasmine brown rice
1 can corn, drained
1 jar roasted red peppers, drained and chopped
1 cup enchilada sauce or taco sauce


1.) Cook rice according to directions
2.) In a large skillet coated with cooking pray, cook and stir egg over medium- high heat until set. Remove and set aside.
3.) In the same skillet, stir-fry chicken and onion in oil until chicken is no longer pink. Add garlic and cook for 1 minute longer. Stir in rice, corn, peppers and sauce. Heat threw. Stir in eggs. Top with cheese if desired.

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