Jane's Favorite Tested Recipes
12/16/2009
Last Update
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Jane's Favorite Tested Recipes
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Jane Echols
Ft. Myers, Florida
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Mexican Stir Fry
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½ cup chopped onion |
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1 garlic cloves, minced |
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½ cup finely chopped green pepper |
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½ cup finely chopped red pepper |
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2 TBSP minced jalapeno pepper (about 1 large) |
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2 teaspoons canola oil |
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¾ cup water |
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½ cup canned tomato puree |
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½ teaspoon chili powder |
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½ teaspoon chicken bouillon granules |
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¼ teaspoon salt |
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Pinch cayenne pepper |
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1 1/3 cups diced cooked chicken (I used Purdue SW seasoned cooked chicken) |
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2/3 cup canned kidney beans, drained and rinsed |
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1 cup cooked rice |
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½ cup shredded cheddar cheese (I just sprinkled it over it) |
In a 3 qt. skillet (I used non-stick Calphalon) sauté onion and garlic in canola oil for 3 minutes or until crisp-tender. Add peppers; sauté 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 chicken, beans, and rice; heat through. Sprinkle with cheese. Yields 2-4 servings.
NOTE: I found this online at
www.tasteofhome.com in October 2009. It was very easy to do, as I chopped all my vegetables and the chicken and cooked the rice ahead of time. When it was time to eat, I just put it all together. I did cook some rice and measure out a cup, per my daughter and she was correct. The nutrition facts say it serves 2-4 and one serving has 279 calories, 10 grams of fat, 25 grams of carbs, 4 grams of fiber and 21 g of protein. I put it in my weight watchers ‘recipe builder’ and it came out to 9 points for two servings (vs the 6 points the above information would give it), which would be about 1 ½ cups each. It was our entire dinner, as it had everything we needed, so I just split most of it between the two of us. I imagine you could feed four with a salad, bread, and dessert added.