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Mexican Stir-Fry

 Mexican Stir-Fry
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.
2-4 ServingsPrep/Total Time: 20 min.

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

  • 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.
  • 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: 2-4 servings.

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Mexican Stir-Fry (continued)

Nutritional Facts: 1 serving (1 each) equals 279 calories, 10 g fat (4 g saturated fat), 57 mg cholesterol, 458 mg sodium, 25 g carbohydrate, 4 g fiber, 21 g protein.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer