Mexican Stir-Fry Recipe
- 1/2 cup chopped onion
- 2 garlic cloves, minced
- 2 teaspoons vegetable oil
- 1/2 cup finely chopped green pepper
- 1/2 cup finely chopped sweet red pepper
- 2 tablespoons minced jalapeno pepper
- 3/4 cup water
- 1/2 cup tomato puree
- 1/2 teaspoon chili powder
- 1/2 teaspoon chicken bouillon granules
- 1/4 teaspoon salt
- 1 pinch cayenne pepper
- 1 1/3 cups diced cooked chicken
- 2/3 cup canned kidney beans, rinsed and drained
- 1 cup cooked rice
- 1/2 cup shredded Cheddar cheese
- In a large skillet, saute onion and garlic in oil for 3 minutes. Add peppers; saute until crisp-tender, about 2 minutes. Stir in water, tomato puree, chili powder, bouillon, salt an cayenne; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Add chicken, beans and rice; heat through. Sprinkle with cheese.
