Vegetarian Green Chili
cups long grain rice
tablespoons vegetable oil
bunch green onions, chopped (1/2 cup)
cloves garlic, minced
large green sweet peppers, chopped
stalks celery, chopped
12 ounce bag shelled frozen sweet soybeans (edamame)
4 1/2 ounce can chopped green chiles
cups vegetable broth or reduced-sodium chicken broth
16 ounce jar salsa verde (green salsa)
cups fresh spinach
cup chopped fresh cilantro
Plain lowfat yogurt or sour cream (optional)
- Cook rice according to package directions.
- Meanwhile, in a Dutch oven cook and stir onions and garlic in hot oil for 2 minutes over medium-high heat. Add the sweet peppers and celery; cook 5 minutes or until crisp-tender. Add the edamame and green chiles; cook 5 minutes. Add broth and salsa verde; bring to boiling. Reduce heat and simmer, covered, for 15 minutes. Stir in the spinach; cook about 1 minute or until wilted.
- Remove from heat; stir in cilantro and two of the chopped avocados. Top with the remaining avocado and yogurt. Serve with rice.
Nutrition Facts(Vegetarian Green Chili)
- Per serving:
- 413 kcal cal.,
- 16 g fat
- (1 g sat. fat,
- 2 g polyunsaturated fat,
- 7 g monounsatured fat),
- 753 mg sodium,
- 56 g carb.,
- 11 g fiber,
- 5 g sugar,
- 14 g pro.
- Percent Daily Values are based on a 2,000 calorie diet