Denver
Green Chili| Denver
Green Chili |
Yet another recipe from Dave DeWitt's new cookbook,
Cuisines of the Southwest. (I'm working on a book
review here....)
This is almost a misnomer - it's full of so many different
vegetables, I'd almost call it a vegetable medley.
This is a very easy, nutritious, and satisfying recipe.
You can substitute canned diced tomatoes or
tomato puree for the tomatoes and tomato juice.
To dress it up, you might want to top it with shredded
cheese, cilantro, sour cream, or even avocado slices.
Ingredients:
1 small potato, peeled and diced
1 carrot, peeled and diced
2 large tomatoes, chopped
1 small onion, chopped
1 cup tomato juice
1 cup peas (frozen or canned will do)
1/2 cup diced green chiles
1 cup rice, rinsed
2 tbsp vegetable oil
1 cup chicken broth
Preparation:
1. Cook the potatoes and carrots in water until tender.
2. Meanwhile, place the tomatoes, onions, and tomato juice
in a blender and puree until smooth.
3.Saute the rice in the oil until brown, being careful not
to burn. Add the juice mixture and the broth. Bring to a
boil, reduce the heat and cook until done, about 25 minutes.
4. Add the peas, chiles, potatoes, and carrots, mix well, and
cook for
another 5 minutes, then serve.
Preparation time: about 40 minutes
Serves: 6
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Have a hot
week!
Anita
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