Thursday, October 15, 2009

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. Yields2-4 servings.

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