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Ricotta and Green Chili Rice

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

  1. 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.

  2. variation

    Step 3

    To make a quick version of this, use quick-cooking brown rice. Follow package directions for a 6-serving portion.

  3. 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

  4. 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

The Vegetarian 5-Ingredient Gourmet
TagsBrown RiceRiceRice & GrainsChileVegetableRicottaCheeseDairySideDinnerNut FreeVegetarian5 Ingredients or FewerEasyCookbooks
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