Difference between revisions of "Dinner/Vegetarian Green Chili"
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| − | 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, | + | 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, uncovered, for 15 minutes. Stir in the spinach; cook about 1 minute or until wilted. |
== Step 3 == | == Step 3 == | ||
Remove from heat; stir in cilantro and two of the chopped avocados. Top with the remaining avocado and yogurt. Serve with rice. | Remove from heat; stir in cilantro and two of the chopped avocados. Top with the remaining avocado and yogurt. Serve with rice. | ||
Latest revision as of 00:35, 18 January 2012
Serves: 8
Active Time: 25 minutes
Total Time: 57 minutes
From: http://www.bhg.com/recipe/chili/vegetarian-green-chili/
Ingredients
2 cups long grain rice
2 tablespoons vegetable oil
1 bunch green onions, chopped (1/2 cup)
6 cloves garlic, minced
2 large green sweet peppers, chopped
3 stalks celery, chopped
2 12 ounce bag shelled frozen sweet soybeans (edamame)
1 4 1/2 ounce can chopped green chiles
3 cups vegetable broth or reduced-sodium chicken broth
1 16 ounce jar salsa verde (green salsa)
6 cups fresh spinach
1/4 cup chopped fresh cilantro
3 avocados, peeled, pitted, and chopped
Plain lowfat yogurt or sour cream (optional)
Directions
Step 1
Cook rice according to package directions.
Step 2
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, uncovered, for 15 minutes. Stir in the spinach; cook about 1 minute or until wilted.
Step 3
Remove from heat; stir in cilantro and two of the chopped avocados. Top with the remaining avocado and yogurt. Serve with rice.
