| 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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