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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 2 |
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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. Ingredients:
1/2 cup chopped onion |
2 teaspoons canola oil |
2 garlic cloves, minced |
1/2 cup finely chopped green pepper |
1/2 cup finely chopped sweet red pepper |
2 tablespoons minced jalapeno pepper |
3/4 cup water |
1/2 cup tomato puree |
1/2 teaspoon chili powder |
1/2 teaspoon chicken bouillon granules |
1/4 teaspoon salt |
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 cup shredded cheddar cheese |
Directions:
1. In a large skillet, saute onion in oil for 3 minutes or until crisp-tender. Add garlic; cook 1 minute longer. Add peppers; saute until crisp-tender, about 2 minutes.
2. 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. Yield: 2-4 servings.
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