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Spicy Black Bean Chili
Yield: 1 Servings
1 c long-grain rice 3/4
t salt
2 t olive oil
4 scallions
-- thinly,Sliced
3 cloves
garlic --,Minced
1 pickled
jalapeno pepper --
1 finely
1,Chopped
1 red bell
pepper -- 1,Diced
1 zucchini
--,Quartered
1 14 1/2
ounce no salt added
1 stewed
tomatoes
1 two
19-ounce cans black
1 beans --
and,Rinsed
1 drained
1 5 1/2
ounces reduced sodium
1 tomato
vegetable juice 1/3
c fresh cilantro,Chopped
1 (optional)
2 T fresh lime juice
1 t chili powder
1 lengthwise
and cut
1 into
1/2-inch
1 pieces In a medium saucepan, bring 2 1/4 cups of water to a
boil Add the rice and 1/4 teaspoon of the salt, reduce to a
simmer, cover, and cook until the rice is tender, about 17 minutes. Meanwhile, in a large saucepan, heat the oil until
hot but not smoking over medium low heat. Add the scallions,
garlic, and jalapeno and cook, stirring occasionally, until the scallions
are softened, about 4 minutes. Add the bell pepper and zucchini
and cook until crisp tender, about 5 minutes. Stir in the stewed tomatoes, beans, tomato-vegetable
juice, cilantro, lime juice, chili powder, and the remaining 1/2
teaspoon salt and cook, stirring occasionally, until the chili is
slightly thickened and the flavors are blended, about 7 minutes. Divide
the rice among 4 |
