Mexican Stir-Fry for 2 Recipe

Mexican Stir-Fry for 2 Recipe photo by Taste of Home

Be the first to write a review

Rate recipe

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.

This recipe is:

Quick

[X]

Rate Mexican Stir-Fry for 2 Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Mexican Stir-Fry for 2 Recipe

Prep/Total Time: 25 min.

Yield: 2 Servings

15 10 25

Ingredients

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

Directions

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. Yield: 2 servings.

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts 1-3/4 cups (prepared with reduced-sodium bouillon and reduced-fat cheese) equals 405 calories, 14 g fat (5 g saturated fat), 76 mg cholesterol, 550 mg sodium, 37 g carbohydrate, 5 g fiber, 32 g protein.

Originally published as Mexican Stir-Fry in Cooking for 2 Spring 2008, p51