*  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 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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