Mexican Stir-Fry for 2 Recipe

4.5 1 2
Mexican Stir-Fry for 2 Recipe
Mexican Stir-Fry for 2 Recipe photo by Taste of Home
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Mexican Stir-Fry for 2 Recipe

Read Reviews
4.5 1 2
Publisher Photo
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.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
2 servings
TOTAL TIME:
Prep/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.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Mexican Stir-Fry in Cooking for 2 Spring 2008, p51

Nutritional Facts

1 each: 405 calories, 14g fat (5g saturated fat), 76mg cholesterol, 550mg sodium, 37g carbohydrate (6g sugars, 5g fiber), 32g protein.

  • 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
  1. In a large skillet or wok, stir-fry onion and garlic in oil for 3 minutes. Add peppers; stri-fry until crisp-tender.
  2. 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.
Originally published as Mexican Stir-Fry in Cooking for 2 Spring 2008, p51

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txcowgirl1983 User ID: 4978440 161473
Reviewed May. 29, 2013

"This recipe was quick,easy, and very good! I did use a packaged Mexican rice just because I'm not the best at cooking rice."

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