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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 2 |
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A tasty blend of sweet and hot peppers makes this skillet dinner a favorite for Becky Taaffe of San Jose, California. âThis twist on traditional stir-frys is great for everyday meals,â Becky says. 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 |
1/2 teaspoon chicken bouillon granules |
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 |
Directions:
1. In a large skillet or wok, stir-fry onion and garlic in oil for 3 minutes. Add peppers; stri-fry until crisp-tender.
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 servings.
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