Ingredients
1/2 cup chopped onion2 teaspoons canola oil2 garlic cloves, minced1/2 cup finely chopped green pepper1/2 cup finely chopped sweet red pepper2 tablespoons minced jalapeno pepper3/4 cup water1/2 cup tomato puree1/2 teaspoon chili powder1/2 teaspoon chicken bouillon granules1/4 teaspoon saltPinch cayenne pepper1-1/3 cups diced cooked chicken2/3 cup canned kidney beans, rinsed and drained1 cup cooked rice1/2 cup shredded cheddar cheese
Preparation
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.
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.
