Chili rice
Yield: 4 Servings
Ingredients:
- 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
Instructions:
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 = 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 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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Title: CHILI RICE SALAD
Categories: Salads, Rice
Yield: 34 Servings
1 pk Uncle Ben's Fast Cooking
-Spanish Rice
2 c Light red Kidney Beans, well
-drained
2 c Green pepper, chopped
1 c Onion, finely shopped
1 c Salad oil
3 tb Vinegar
1 tb Chili powder
1/2 ts Hot Pepper Sauce, (Tabasco)
1. Prepare rice according to the instructions on the package,
omitting
the margarine. 2. Cool slightly. 3. Add beans, green peppers and
onions. 4. Combine salad oil, vinegar, chili powder, and hot pepper
sauce. Stir
into the rice mixture. 5. Chill well before serving. Measurements
and timing are designed only for Uncle Ben's Fast Cooking Rice Pilaf,
Original Rice Pilaf, Fast Cooking Spanish Rice, Long Grain & Wild
Rice Blend, and CONVERTED Brand Rice
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Title: CHILI RICO
Categories: Chili, Vegetarian
Yield: 6 Servings
1 Medium onion, chopped
2 Cloves garlic, minced
2 tb Vegetable oil
1 cn Whole tomatoes (28 oz can)
- undrained
- coarsely chopped
2 cn Kidney beans (16 oz cans)
- rinsed and drained
1 cn Whole kernel corn (12oz can)
- drained
1/2 c Picante Sauce
1 1/2 ts Ground cumin
1 ts Oregano leaves, crushed
1 ts Unsweetened cocoa
1/4 ts Cinnamon
1 Red or green bell pepper
- cut into 1/2-inch slices.
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Sour cream
Chopped green onions
Cook onion and garlic in oil in large saucepan or Dutch oven until
onion is tender but not brown. Add remaining ingredients except red
pepper and optional toppings; bring to a boil. Reduce heat, cover and
simmer 20 minutes. Stir in red pepper; continue to simmer uncovered
5 minutes or until desired consistency. Ladle into bowls; top as
desired and serve with additional picante sauce. Makes 6 servings,
about 7 1/2 cups chili.
Brightly colored and boldly flavored, this meat-free chili is
lightly seasoned with cinnamon. Its far-from-the-ordinary flavor and
low fat and calorie counts make it a favorite of the fitness set.
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Title: CHILI RO*TEL STYLE
Categories: Chili, Southwest
Yield: 8 Servings
2 lb Ground beef
1 md Onion, chopped
1 Green pepper, chopped
2 cn RO*TEL Dice Tomatoes and
-Green Chilies (10 oz)
1 cn Tomato puree (15 oz)
1 cn Tomato sauce (8 oz)
1 pk Chili seasoning (1 1/4 oz)
Cook ground beef, onion and pepper in a large stock pot until meat is
browned. Drain excess drippings. Add remaining ingredients; cover and
simmer for 20 minutes, stirring occasionally. Makes 8 servings.
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Title: CHILI ROASTED PEANUTS
Categories: Appetizers, Nuts, Snacks
Yield: 4 Cups
1 1/2 tb Peanut oil
1/2 tb Crushed chilies
1 tb Cumin
1/4 ts Turmeric
1 tb Sugar
4 c Raw peanuts
Preheat oven to 325F. Combine all ingredients except the nuts in a
baking pan & mix well. Add nuts & toss to mix. Spread nuts in a
single layer & bake for 20 minutes, or until golden, stirring 2 or 3
times during cooking. Serve barely warm or at room temperature.
Variation: Try assorted nuts.
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Title: CHILI ROASTED SIRLOIN WITH CORN PUDDING
Categories: Main dish, Meats
Yield: 8 Servings
3 lb Beef Top Sirloin Steak
-(boneless), cut 2 thick 2 lg Garlic cloves; crushed 2 ts Chili powder 3/4 ts Dried oregano leaves -- crushed 1/2 ts Ground cumin Salt and pepper as desired Prepare Corn Pudding. Combine garlic chili powder oregano and cumin; press into both sides of steak. Place steak on rack in shallow roasting pan. Do not add water or cover. Roast in 350 degree F oven for 50-60 min. or 16-20 min. per pound. Remove steak when meat thermometer inserted in center registers 135 degree F for med-rare or 150 degree F for medium doneness. Season with salt and pepper to taste. Cover steak with aluminum foil tent and let stand 10 min. Carve steak into thin slices and serve with Corn Pudding. Serve with Corn Pudding and Salad. Serves 8 to 10. * COOKFDN brings you this recipe with permission from: * Texas Beef Council -- http://www.txbeef.org
