Revision as of 14:20, 15 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, covered, 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.