Ricotta and Green Chili Rice
6 servings
A lively accompaniment to simple bean dishes or tortilla specialties.
1 to 2 vegetable bouillon cubes
1-1/2 cups brown rice
One 4-ounce can chopped mild green chilies or
1 to 2 small fresh hot chilies, seeded and minced
1 cup part-skim ricotta cheese
1/4 cup minced fresh cilantro or parsley,
or 2 to 3 scallions, thinly sliced
Freshly ground pepper to taste
1. Bring 4 cups water to a simmer with the bouillon cubes in a medium saucepan. Stir in the rice, cover, and simmer gently until the water is absorbed, about 35 minutes.
2. Stir in the remaining ingredients and continue to cook until everything is heated through. Serve at once.
Variations: To make a quick version of this, use quick-cooking brown rice. Follow package directions for a 6-serving portion.
Calories: 221, Total fat: 3 g, Protein: 9 g, Carbohydrate: 37 g, Cholesterol: 13 mg, Sodium: 103 mg.
The Vegetarian 5-Ingredient Gourmet
250 Simple Recipes and Dozens of Healthy
Menus For Eating Well Everyday
By Nava Atlas
Broadway Books, June 2001
Paperback, $15.95
ISBN: 0-7679-0690-X
Recipe reprinted by permission.
The Vegetarian 5-Ingredient Gourmet
Recipes
This page created September 2001
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