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Mexican Stir-Fry for 2

A tasty blend of sweet and hot peppers makes this skillet dinner a favorite for Becky Taaffe of San Jose, California. “This twist on traditional stir-frys is great for everyday meals,” Becky says.
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    2 servings


  • 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


  • 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.

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