Quick Easy Food - 10 Minute Mexican Stir Fry

Stir fries and Mexican food are not usually thought of as going together but if you want to make a ten minute meal and you have some cooked chicken to use up, making a Mexican stir fry is a great idea. Stir frying food means to use a wok or skillet to cook in. You must keep the pieces of food small and the temperature hot, in order to speed up the cooking time and get good results.
Stir fries tend to be dry dishes rather than wet ones, because if you add a sauce while it is cooking the dish will be braised rather than stir fried. You can add a sauce at the end of the cooking time, of course, after you have fried the vegetables and other ingredients.
Good ingredients for using in a quick Mexican style recipe include garlic, onion, carrot, bell pepper, chili peppers, tomatoes, beef, chicken and more. You can throw in a can of corn kernels or kidney beans to bulk the stir fry out and make it go further, or add some chili powder or cayenne pepper to give it a spicy kick. Use your imagination and you can create something really special and mouthwatering in minutes.
Recipe for Mexican Style Chicken and Vegetables
This recipe is really easy to prepare and if you have some leftover rice and chicken you can combine them with chilies, onion, garlic, cheese, kidney beans and other Mexican ingredients to make this mouthwatering recipe.
This is perhaps not one of the most authentic Mexican food recipes but if you are looking for an overall south of the border flavor, as well as a good way to use up your chicken and rice, this recipe is a real winner. The rice is incorporated into the dish, to make it a one-pot meal, but if you prefer you can serve the rice on the side or underneath.
What you will need:

• 1 cup cooked rice
• 1 1/3 cups chopped cooked chicken
• 3/4 cup water
• 1/2 cup finely chopped red bell pepper
• 1/2 cup shredded cheddar
• 1/2 cup finely chopped green bell pepper
• 2 minced cloves garlic
• 1/2 cup chopped onion
• 1/8 teaspoon cayenne pepper
• 2 tablespoons minced jalapeno pepper
• 2 teaspoons vegetable oil
• 1/2 cup tomato puree
• 1/2 teaspoon chili powder
• 2/3 cup canned kidney beans, drained and rinsed
• 1/4 teaspoon salt
• 1/2 teaspoon chicken bouillon granules

How to make it:
Saute the garlic and onion for a few minutes in the oil in a skillet. Add the bell peppers and saute for two minutes. Add the tomato puree, chili powder, water, salt, cayenne pepper, and chicken bouillon granules.
Bring the mixture to a boil. Turn the heat down and simmer it for five minutes uncovered. Add the beans, chicken, and rice and warm them through. Sprinkle the cheese over the top and serve.
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