Mexican Stir-Fry

Shannon found this recipe at  We both agreed that we would be making this again!


  • 1/2 cup chopped onion (I used one large onion)
  • 2 garlic cloves, minced
  • 2 teaspoons vegetable oil (I omitted this)
  • 1/2 cup finely chopped green pepper (I used to small green peppers)
  • 1/2 cup finely chopped sweet red pepper
  • 2 tablespoons minced jalapeno pepper* (used one small jalapeno)
  • 3/4 cup water
  • 1/2 cup tomato puree
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon chicken bouillon granules
  • 1/4 teaspoon salt
  • 1 pinch cayenne pepper
  • 1 1/3 cups diced cooked chicken (I used one can of chicken 13 oz)
  • 2/3 cup canned kidney beans, rinsed and drained
  • 1 cup cooked rice (I used one cup uncooked rice - brown Minute Rice)
  • 1/2 cup shredded Cheddar cheese (I used fat free cheddar cheese)


  1. In a large skillet, saute onion and garlic in oil for 3 minutes. Add peppers; saute until crisp-tender, about 2 minutes. Stir in water, tomato puree, chili powder, bouillon, salt an cayenne; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Add chicken, beans and rice; heat through. Sprinkle with cheese.

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