Mexican Stir-fry
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This recipe is great for everyday meals and can also be
prepared for church dinners, potlucks and family get-together's with little fuss.
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1/2 cups
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chopped onions
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2
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garlic cloves, minced
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2 teaspoons
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vegetable oil
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1/2 cup
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finely chopped green
pepper
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1/2 cup
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finely chopped sweet red
pepper
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2 tablespoons
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minced jalapeño pepper* (or use 1
small can chopped green chilies)
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3/4 cup
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water
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1/2 cup
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tomato purée
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1/2 teaspoon
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chili powder
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1/2 teaspoon
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chicken bouillon granules
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1/4 teaspoon
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salt
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pinch
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cayenne pepper
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1-1/3 cups
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diced cooked chicken
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2/3 cup
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canned kidney beans, rinsed and
drained
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1 cup
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cooked rice
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1/2 cup
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shredded Cheddar cheese
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In a large skillet, saute onion and garlic in oil for
3 minutes. Add peppers; sauté until crisp-tender, about 2 minutes. Stir in water, tomato purée, 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.
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Recipe Type
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Main Dish, One-dish meal, Poultry, Stir-fry
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Cooking Tips
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*When cutting or seeding hot peppers, use rubber or plastic gloves to
protect your hands. Avoid touching your face.
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Recipe
Source
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Source: Quick Cooking-Sept/Oct 1998
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