Chili Rice
Yield
4 servingsPrep
10 minCook
15 minReady
30 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | teaspoon |
olive oil
|
|
| ½ | of one |
onions
chopped |
*
|
| 2 | cloves |
garlic
minced |
|
| 2 | cups |
brown rice
cooked |
|
| Sauce | |||
| 3 | tablespoons |
salsa
|
|
| 1 | 4-ounce can |
green chili peppers
or 2-3 anaheim or california chilies, fresh |
|
| ⅓ | cup |
white vinegar
|
|
| ¼ | cup |
onions
chopped |
|
| ½ | cup |
cilantro
freshly |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | ml |
olive oil
|
|
| 0.5 | of one |
onions
chopped |
*
|
| 2 | cloves |
garlic
minced |
|
| 473 | ml |
brown rice
cooked |
|
| Sauce | |||
| 45 | ml |
salsa
|
|
| 1 | 4-ounce can |
green chili peppers
or 2-3 anaheim or california chilies, fresh |
|
| 79 | ml |
white vinegar
|
|
| 59 | ml |
onions
chopped |
|
| 118 | ml |
cilantro
freshly |
|
Directions
To prepare the rice, heat oil in a skillet.
Add onion and garlic and sauté until onion is translucent.
Stir in cooked rice and heat thoroughly.
If using fresh chilies, grill or roast them by setting them under the broiler until they start to blister and turn born.
Turn chilies to broil evenly.
Place chilies in a plastic bag and let steam 5 minutes or until cool.
Remove from bag and peel skin using fingers or knife.
For the sauce, mix salsa, chilies and vinegar in a blender or food processor.
Stir in onion and cilantro.
Pour chili sauce over rice and serve.
