MEXICAN STIR-FRY FOR 2

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Mexican Stir-Fry for 2 image

A tasty blend of sweet and hot peppers makes this skillet dinner a favorite for Becky Taaffe of San Jose, California. "This twist on traditional stir-frys is great for everyday meals," Becky says.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 16

1/3 cup chopped onion
1 garlic clove, minced
2 teaspoons canola oil
1/3 cup finely chopped green pepper
1/3 cup finely chopped sweet red pepper
1 tablespoon diced seeded jalapeno peppers
1/2 cup water
1/3 cup tomato puree
1/2 teaspoon chili powder
1/2 teaspoon chicken bouillon granules
1/8 teaspoon salt
Pinch cayenne pepper
1 cup cubed cooked chicken
1/2 cup canned kidney beans, rinsed and drained
3/4 cup cooked long grain rice
1/3 cup shredded cheddar cheese

Steps:

  • In a large skillet or wok, stir-fry onion and garlic in oil for 3 minutes. Add peppers; stri-fry until crisp-tender. , 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 :

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