Mexican Stir-Fry for 2

Name: Mexican Stir-Fry for 2
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2 servings.
Cuisine: Mexican Dinners, Mexican Recipes
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

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.

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.

Editor's Note

Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutrition Facts

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

Originally published as Mexican Stir-Fry in Cooking for 2 Spring 2008

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Average Rating:

txcowgirl1983

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.