A lively accompaniment to simple bean dishes or tortilla specialties.
Recipe information
Yield
6 servings
Ingredients
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
Preparation
Step 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.
Step 2
Stir in the remaining ingredients and continue to cook until everything is heated through. Serve at once.
variation
Step 3
To make a quick version of this, use quick-cooking brown rice. Follow package directions for a 6-serving portion.
Menu
Step 4
Ricotta and Green Chili Rice (this page)
Step 5
Slow-Simmered Beans (page 117)
Step 6
or
Step 7
Marinated Beans (page 40)
Step 8
Simple tossed salad
nutrition information
Step 9
Calories: 221
Step 10
Total Fat: 3g
Step 11
Protein: 9g
Step 12
Carbohydrate: 37g
Step 13
Cholesterol: 13mg
Step 14
Sodium: 103mg
