Thursday, September 08, 2011

Vegetarian Chili With Lime Rice recipe

Rice Ingredients:

  • 1 cup brown rice
  • 2 cups water
  • dash coriander, garlic, pepper
  • 2 limes, cut in wedges
Chili Ingredients:
  • 1 can no-salt kidney beans, undrained
  • 1 can no-salt diced tomatoes with basil and oregano, undrained
  • 1 tablespoon minced onion
  • 1/2 can tomato paste (1/4 cup)
  • 1/4 cup water
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1/2 tsp garlic powder

1. Cook rice, water and seasonings in pan or rice cooker until done, about 30 minutes. Add the juice of one lime, fluff with a fork and allow to stand.

2. Meanwhile, cook chili by adding kidney beans, diced tomatoes, minced onion, tomato paste, water and the rest of the seasonings to a medium skillet; bring to a boil then lower to a simmer.

3. To serve the chili, mold the rice in a small cup and place in the center of a bowl. Surround with chili.

4. Garnish with lime wedges.

Optional: you can also add cooked turkey or chicken to this chili. We also like the addition of corn for a variation.


Serves 4. Each serving: 2 cups. Per Serving: Calories: 233, Total Fat: 2g, Saturated Fat: 0g, Trans Fat: 0g, Cholesterol: 0mg, Sodium: 55mg, Carbohydrates: 25g, Dietary Fiber: 8.5g, Protein: 15g


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