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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 2 |
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An easy, tasty skillet meal that my husband and I like. Ingredients:
1/2 cup chopped onion |
2 cloves garlic, minced |
2 teaspoons vegetable oil |
1/2 cup finely chopped green bell pepper |
1/2 cup finely chopped red bell pepper |
2 tablespoons minced jalapeno peppers |
3/4 cup water |
1/2 cup tomato puree |
1 -2 teaspoon chili powder |
1/4 teaspoon ground cumin |
1/2 teaspoon chicken bouillon granule |
salt |
1 -2 pinch cayenne pepper |
1 1/3 cups diced cooked chicken |
2/3 cup canned kidney beans, rinsed and drained |
1 cup cooked rice |
1/2-2/3 cup shredded cheddar cheese |
Directions:
1. In a big skillet, heat the oil; cook the onion and garlic for 3 minutes.
2. Add in the peppers; cook for 2 minutes or until crisp-tender.
3. Add in the water, puree, chili powder, cumin, bouillon, salt, and cayenne; stir; bring to a boil.
4. Lower the heat and simmer, uncovered, for 5 minutes.
5. Add the chicken, beans, and rice; stir and cook until heated through.
6. Sprinkle with cheese.
7. Serve hot.
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