Mexican Stir-Fry For 2

• 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

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.

onion, garlic, canola oil, green pepper, sweet red pepper, peppers, water, tomato puree, chili powder, chicken bouillon granules, salt, cayenne pepper, chicken, kidney beans, rice, cheddar cheese

Taken from www.tasteofhome.com/recipes/mexican-stir-fry-for-2/ (may not work)