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Mexican Stir-Fry

By: Becky Taaffe

"A tasty blend of peppers makes this skillet meal popular at Becky Taaffe's home in San Jose, California. 'Not only have I prepared it for everyday meals, but also for church dinners, potlucks and family get-togethers. There are never any leftovers,' she reports."

Rate/Review | Read Reviews (17)

Prep Time:
10 Min

Cook Time:
10 Min

Ready In:
20 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 2 servings

Ingredients

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

Directions

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.