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.
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Nice recipe. For once I had no complaints from the family. Only changes I made was I used a 14 oz. can of diced tomatoes (what I had on hand) and I increased chili powder to 2 tbl+. We like more seasoning than called for! I used no additional salt. I used mexican blend shredded cheese at the table, as well as chopped black olives, cilantro, and sour cream.
I used the cumin instead of chili pwd and used 4 cups chicken broth and added 2 cups raw rice to cook for 30 min
I would not make it as it is written but would substitute tomatoes for the water and tomato puree, cumin for the chili powder, and some other bean for the kidney beans. In Texas the Mexican people do not use kidney beans. They might use black of pinto bean. White Mexican cheese should be used instead of cheddar. Then it could be called a Mexican Stir-Fry.
To decrease the amount of sodium in this reciped by at least half - leave out the salt, use, low sodium or no sodium tomatoe past, chicken granules, cheese and kidney beans. There is plenty of seasoning in the peppers and other herbs used in this reciped for flavor.LAG