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Print this Recipe    Chili Rice

LOW-FAT CHILI RICE

1 1/2 cs. long grain brown rice (uncooked)
2 1/4 cs. water
1 tsp. salt

1/2 c. finely chopped onion
1/2 c. finely chopped celery
3 garlic cloves, minced
1 tsp. olive oil

14 oz. can kidney beans, with liquid
14 oz. can pinto beans, with liquid
14 oz can tomato sauce
1 tbsp. chopped fresh sweet basil
1 tbsp. chopped fresh parsley
1 to 2 tbsps. chili powder (to taste)

Combine rice, water and salt in a large covered saucepan. Bring to
a boil. Simmer for 40 minutes. (or cook brown rice in usual method)

Use a caste iron or non-stick skillet. Saute onions in the oil
for 2 or 3 minutes, add celery and garlic, saute until vegetables
are tender.

Add remaining 6 ingredients. Stir gently to avoid breaking beans.
Simmer, covered, for 30 minutes. Add rice to chili. Stir. Makes
6 servings.

To make this hotter, add a half to one teaspoons of ground cumin
to the chili mix. Add a finely minced jalapeno or two to the saute
onions and celery.

Also note any mixture of cooked beans equalling 4 cups will work
fine, such as lentils, black beans or navy beans (even lima beans).

This is a basic recipe that takes well to adaptions and revisions.

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