A lively accompaniment to simple bean dishes or tortilla specialties.

　　

Ingredients

6 servings

　　1 to 2 vegetable bouillon cubes

　　1 1/2 cups brown rice

　　One 4-ounce can chopped mild green chilies or 1 to 2 small fresh hot chilies, seeded and minced

　　1 cup part-skim ricotta cheese

　　1/4 cup minced fresh cilantro or parsley, or 2 to 3 scallions, thinly sliced

　　Freshly ground pepper to taste

　　

Step 1

Bring 4 cups water to a simmer with the bouillon cubes in a medium saucepan. Stir in the rice, cover, and simmer gently until the water is absorbed, about 35 minutes.

　　

Step 2

Stir in the remaining ingredients and continue to cook until everything is heated through. Serve at once.

　　

variation

Step 3

To make a quick version of this, use quick-cooking brown rice. Follow package directions for a 6-serving portion.

　　

Menu

Step 4

Ricotta and Green Chili Rice (this page)

　　

Step 5

Slow-Simmered Beans (page 117)

　　

Step 6

or

　　

Step 7

Marinated Beans (page 40)

　　

Step 8

Simple tossed salad

　　

nutrition information

Step 9

Calories: 221

　　

Step 10

Total Fat: 3g

　　

Step 11

Protein: 9g

　　

Step 12

Carbohydrate: 37g

　　

Step 13

Cholesterol: 13mg

　　

Step 14

Sodium: 103mg

　　The Vegetarian 5-Ingredient Gourmet