Ingredients:
1/2 cup chopped onions
2 cloves garlic, minced
2 teaspoons vegetable oil
1/2 cup finely chopped green bell peppers
1/2 cup finely chopped red bell peppers
2 tablespoons minced jalapeno peppers
3/4 cup water
1/2 cup tomato puree
1 -2 teaspoon chili powder
1/4 teaspoon ground cumin
1/2 teaspoon chicken bouillon granules
salt
1 -2 pinch cayenne pepper
1 1/3 cups diced cooked chicken
2/3 cup canned kidney beans, rinsed and drained
1 cup cooked rice
1/2-2/3 cup shredded cheddar cheese
Directions:
In a big skillet, heat the oil; cook the onion and garlic for 3 minutes.
Add in the peppers; cook for 2 minutes or until crisp-tender.
Add in the water, puree, chili powder, cumin, bouillon, salt, and cayenne; stir; bring to a boil.
Lower the heat and simmer, uncovered, for 5 minutes.
Add the chicken, beans, and rice; stir and cook until heated through.
Sprinkle with cheese.
Serve hot.
Servings: 2
Time preparation: 30 min.
Time total: 40 min.