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.
- 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
- 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.
Originally published as Mexican Stir-Fry in Quick Cooking September/October 1998, p10
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
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