*  Exported from  MasterCook  *
 
                                 CHILI RICE
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Low-cal                          Vegetables
                 Mexican                          Rice
                 Chili
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       t            Olive Oil
      1/2                Onion, chopped
    2                    Garlic Cloves, minced
    2       c            Cooked Brown Rice
                         SAUCE:
    3       tb           Salsa
    4       oz           Can Green Chilies -or-
    2                    To 3 Anaheim or California
                         -Chilies, fresh
      1/3   c            White Vinegar
      1/4   c            Onion, chopped
      1/2   c            Cilantro, freshly chopped
 
   RICE:
   
   To prepare the rice, heat oil in a skillet.  Add onion and garlic and saute
   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.
   
   Yield: 4 servings, 3 cups
   
   One Serving ñ/4 cup (with fresh chilies) Calories: 150 Protein: 3 g Fat:
   2 g Carbohydrate: 31 g Fiber: 2.5 g Cholesterol: 0 mg Sodium: 382 mg (with
   2 fresh jalapeno peppers) Potassium: 203 mg
   
   Exchange: 2 Starch/Bread
   
   Source:  “The U.C.S.D. Healthy Diet for Diabetes, a Comprehensive
   Nutritional Guide and Cookbook,” by Susan Algert, M.S., R.D.; Barbara
   Grasse, R.D., C.D.E.; and Annie Durning, M.S., R.D.
   
   Shared by:  Norman R. Brown
  
 
 
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