Mexican Stir-Fry

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

1. 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.
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, canola oil, garlic, green pepper, sweet red pepper, jalapeno pepper, 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/ (may not work)