Ingredients
1 tsp olive oil
1/2 onion, chopped
2 garlic cloves, minced
2 cup cooked brown rice
1 sauce:
3 tbsp salsa
4 oz can green chilies -or-
2 to 3 anaheim or california chilies,, fresh
1/3 cup white vinegar
1/4 cup onion, chopped
1/2 cup cilantro, freshly chopped
Directions
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
Servings: 4 servings
Chili Rice Recipe brought to you by Recipe Ideas
Categories: Chili; Rice; Vegetable
The History of Recipes
Academics have found proof that recipes existed far back into distant history, at least as far back as early Egypt, and possibly even further. Interesting though that maybe, generally, these early recipes were just very simple hieroglyphic recipes for food preparation.
In an interesting twist, the most ancient recipe discovered, according to experts is a collection of tablets in the Sumerian language describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel exhilarated. Moving our culinary historical trip onwards, we find two books which were published in the 14th Century - a recipe book entitled `Forme of Cury`, and another called `Curye on Inglish`. Don`t be fooled by the titles though, these books have no connection with the spicy food that is served today, but instead descriptions of the types of food cooked for the rich and powerful. In the 15th century, people returning from the crusades brought us many new foods and spices from the holy lands, including coriander, parsley, and basil. These new culinary innovations created an explosion in books on cooking, some of which are now in private collections. Over the next few hundred years, the upper classes strove to lay on the most extravagent banquests, and consequentially the best cooks and their recipes became highly prized. Notwithstanding that, it wasn`t until the 19th century that fine cooking and recipe publications rose to prominence. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated the best years of their lives to assembling, testing, and writing down recipes to allow everyone to enjoy them. The arrival of TV gave us celebrity TV chefs and the demand for the spin-off recipe books. Which pretty much brings us up to date and the invention of the internet, allowing us all to search through massive numbers of recipes like those on this web site. |
We hope you enjoy this Chili Rice recipe.
