Mexican Stir-Fry

Oct 23, 2009
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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 chicken cube
  • 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

Method:

  1. In a pan, stir-fry onion and garlic in oil for 3 minutes. Add peppers; stir-fry until crisp-tender.
  2. Stir in the water, tomato puree, chili powder, chicken cube, salt and cayenne.
  3. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.
  4. Add the chicken, beans and rice; heat through.
  5. Sprinkle with cheese.

A quick and spicy Mexican stir fry recipe

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