Mexican Stir-Fry
- Ready In:
- 40mins
- Ingredients:
- 17
- Serves:
-
2
ingredients
- 1⁄2 cup chopped onion
- 2 cloves garlic, minced
- 2 teaspoons vegetable oil
- 1⁄2 cup finely chopped green bell pepper
- 1⁄2 cup finely chopped red bell pepper
- 2 tablespoons minced jalapeno peppers
- 3⁄4 cup water
- 1⁄2 cup tomato puree
- 1 -2 teaspoon chili powder
- 1⁄4 teaspoon ground cumin
- 1⁄2 teaspoon chicken bouillon granule
- salt
- 1 -2 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 - 2⁄3 cup shredded cheddar cheese
directions
- In a big skillet, heat the oil; cook the onion and garlic for 3 minutes.
- Add in the peppers; cook for 2 minutes or until crisp-tender.
- Add in the water, puree, chili powder, cumin, bouillon, salt, and cayenne; stir; bring to a boil.
- Lower the heat and simmer, uncovered, for 5 minutes.
- Add the chicken, beans, and rice; stir and cook until heated through.
- Sprinkle with cheese.
- Serve hot.
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