RECIPE OF THE DAY October 15th, 2009

Mexican Stir-Fry

• Ingredients
• 1/2 cup chopped onion
• 2 garlic cloves, minced
• 2 teaspoons canola oil
• 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

In a large skillet, saute onion and garlic in oil for 3 minutes or until crisp-tender. Add peppers; saute until crisp-tender, about 2 minutes. Stir in the 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. Yields: 2-4 servings.