• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Chili Rice

  • Recipe Submitted by on

Category: Mexican, Vegetables, Low Calorie, Chili, Rice

 Ingredients List

  • 1 ts 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



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

Stir in onion and cilantro.

Pour chili sauce over rice and serve.

Yield: 4 servings, 3 cups

One Serving = 1/4 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

Shared by: Norman R. Brown

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