MEXICAN STIR-FRY

Mexican Stir-Fry image

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.

Provided by Taste of Home

Categories Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 16

Ingredients

1/2 cup chopped onion
2 teaspoons canola oil
2 garlic cloves, minced
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

Steps:

In a large skillet, saute onion in oil for 3 minutes or until crisp-tender. Add garlic; cook 1 minute longer. Add peppers; saute until crisp-tender, about 2 minutes. , Stir in the water, tomato puree, chili powder, bouillon, salt and cayenne; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Add the chicken, beans and rice; heat through. Sprinkle with cheese.

Nutrition Facts : Calories 279 calories, Fat 10g fat (4g saturated fat), Cholesterol 57mg cholesterol, Sodium 458mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 4g fiber), Protein 21g protein.