Mexican Stir-Fry

• 12 cup chopped onion
• 2 cloves garlic, minced
• 2 teaspoons vegetable oil
• 12 cup finely chopped green bell pepper
• 12 cup finely chopped red bell pepper
• 2 tablespoons minced jalapeno peppers
• 34 cup water
• 12 cup tomato puree
• 1 -2 teaspoon chili powder
• 14 teaspoon ground cumin
• 12 teaspoon chicken bouillon granule
• salt
• 1 -2 pinch cayenne pepper
• 1 13 cups diced cooked chicken
• 23 cup canned kidney beans, rinsed and drained
• 1 cup cooked rice
• 12-23 cup shredded cheddar cheese

1. In a big skillet, heat the oil; cook the onion and garlic for 3 minutes.
2. Add in the peppers; cook for 2 minutes or until crisp-tender.
3. Add in the water, puree, chili powder, cumin, bouillon, salt, and cayenne; stir; bring to a boil.
4. Lower the heat and simmer, uncovered, for 5 minutes.
5. Add the chicken, beans, and rice; stir and cook until heated through.
6. Sprinkle with cheese.
7. Serve hot.

onion, garlic, vegetable oil, green bell pepper, red bell pepper, jalapeno peppers, water, tomato puree, chili powder, ground cumin, chicken bouillon granule, salt, cayenne pepper, chicken, kidney beans, rice, cheddar cheese

Taken from www.food.com/recipe/mexican-stir-fry-72793 (may not work)