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
  1. 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.