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Mexican Stir-Fry for 2




Source of Recipe


Linda S
* 1/2 cup chopped onion
* 2 garlic cloves, minced
* 2 teaspoons canola 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
* 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

Directions

* In a large skillet, saute onion and garlic in oil for 3 minutes or until crisp-tender. Add peppers; saute until crisp-tender, about 2 minutes. Stir in the 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. Yield: 2-4 servings.