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Mexican Stir-Fry for 2

Mexican Stir-Fry for 2
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.
2 ServingsPrep/Total Time: 25 min.

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.
© Taste of Home 2013

2 of 2

Mexican Stir-Fry for 2 (continued)

Nutrition 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.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
© Taste of Home 2013