MyPlate For The Heart

Recipes

Vegetarian Chili With Lime Rice

Rice Ingredients:
1 cup brown rice
2 cups water
dash coriander, garlic, pepper
2 limes, cut in wedges

Chili Ingredients:
1 can no-salt kidney beans, undrained
1 can no-salt diced tomatoes with basil and oregano, undrained
1 tablespoon minced onion
1/2 can tomato paste (1/4 cup)
1/4 cup water
1 tsp chili powder
1 tsp cumin
1/2 tsp garlic powder

Directions:
1. Cook rice, water and seasonings in pan or rice cooker until done, about 30 minutes. Add the juice of one lime, fluff with a fork and allow to stand.
2. Meanwhile, cook chili by adding kidney beans, diced tomatoes, minced onion, tomato paste, water and the rest of the seasonings to a medium skillet; bring to a boil then lower to a simmer.
3. To serve the chili, mold the rice in a small cup and place in the center of a bowl. Surround with chili.
4. Garnish with lime wedges.

Optional: you can also add cooked turkey or chicken to this chili. We also like the addition of corn for a variation.

Servings:
Serves 4. Each serving: 2 cups. Per Serving: Calories: 233, Total Fat: 2g, Saturated Fat: 0g, Trans Fat: 0g, Cholesterol: 0mg, Sodium: 55mg, Carbohydrates: 25g, Dietary Fiber: 8.5g, Protein: 15g

Judy's Personal Favorites:

• Almond Pilaf
• Arroz con Pollo
• Arroz con Pollo Salad
• Banana Muffins
• Banana Nog
• Chicken Fajita Salad
• Chocolate Pudding
• Cranberry Sauce with Splenda
• Deep Dish Apple Cranberry Pie
• Macaroni Corn Salad
• Mashed Potatoes
• Minted Green Tea
• Oatmeal & Raisins
• Parsley Hummus
• Pumpkin Pie Best Light
• Sweet Potato Brownies