| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables | Cooking liv, Import | 1 | Servings | |
INGREDIENTS
| 1 | c | Long-grain rice |
| 3/4 | ts | Salt |
| 2 | ts | Olive oil |
| 4 | Scallions; thinly sliced | |
| 3 | Cloves garlic; minced | |
| 1 | Pickled jalapeno pepper; finely chopped | |
| 1 | Red bell pepper; diced | |
| 1 | Zucchini; quartered lengthwise and cut into 1/2-inch pieces | |
| 1 | cn | (14 1/2 oz) no salt added stewed tomatoes |
| 2 | cn | (19-oz) black beans; rinsed and drained |
| 1 | cn | (5 1/2 oz) reduced sodium tomato vegetable juice |
| 1/3 | c | Chopped fresh cilantro (optional) |
| 2 | tb | Fresh lime juice |
| 1 | ts | Chili powder |
INSTRUCTIONS
In a medium saucepan, bring 2 1/4 cups of water to a boil Add the rice and 1/4 teaspoon of the salt, reduce to a simmer, cover, and cook until the rice is tender, about 17 minutes. Meanwhile, in a large saucepan, heat the oil until hot but not smoking over medium low heat. Add the scallions, garlic, and jalapeno and cook, stirring occasionally, until the scallions are softened, about 4 minutes. Add the bell pepper and zucchini and cook until crisp tender, about 5 minutes. Stir in the stewed tomatoes, beans, tomato-vegetable juice, cilantro, lime juice, chili powder, and the remaining 1/2 teaspoon salt and cook, stirring occasionally, until the chili is slightly thickened and the flavors are blended, about 7 minutes. Divide the rice among 4 bowls, spoon the chili alongside, and serve. Yield: 4 servings Per Serving: 4g fat, 398 calories, 16g protein, 0mg cholesterol, 988mg sodium Recipe by: Cooking Live Show #CL8967 Posted to MC-Recipe Digest V1 #802 by "Angele and Jon Freeman" <jfreeman@netusa1.net> on Sep 24, 1997
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