Taste of Home
Mexican Stir-Fry
TOTAL TIME: Prep/Total Time: 20 min.
YIELD: 4 servings.
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.
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
Directions
-
1.
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.
-
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.
Nutrition Facts
1 each: 279 calories, 10g fat (4g saturated fat), 57mg cholesterol, 458mg sodium, 25g carbohydrate (4g sugars, 4g fiber), 21g protein.
© 2024 RDA Enthusiast Brands, LLC