Ingredients
1/3 cup chopped onion1 garlic clove, minced2 teaspoons canola oil1/3 cup finely chopped green pepper1/3 cup finely chopped sweet red pepper1 tablespoon diced seeded jalapeno peppers1/2 cup water1/3 cup tomato puree1/2 teaspoon chili powder1/2 teaspoon chicken bouillon granules1/8 teaspoon saltPinch cayenne pepper1 cup cubed cooked chicken1/2 cup canned kidney beans, rinsed and drained3/4 cup cooked long grain rice1/3 cup shredded cheddar cheese
Preparation
In a large skillet or wok, stir-fry onion and garlic in oil for 3 minutes. Add peppers; stri-fry until crisp-tender.
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.
