Title: Chili Rice
Categories: Diabetic Vegetable Mexican
Yield: 4 Servings

1	ts	Olive Oil
1/2		Onion, chopped
2		Garlic Cloves, minced
2	c	Cooked Brown Rice
		SAUCE:
3	tb	Salsa
4	oz	Can Green Chilies -or-
2		To 3 Anaheim or California Chilies, fresh
1/3	c	White Vinegar
1/4	c	Onion, chopped
1/2	c	Cilantro, freshly chopped

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

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