Wednesday, January 19, 2011

Tomatoey Chili and Yellow Rice

I wanted to make a quick warm healthy lunch.
Here it is... You can add meat. You can use, ground chicken, turkey, pork or beef, I would use 1 lb. for this recipe. In that case I would brown off the meat first in 1 Tbs. olive oil then proceed with the recipe.

Ingredients for the Chili

1 Tbs. olive oil
1/2 onion, chopped
5 cloves garlic, sliced
1 large fresh jalapeno pepper
1/2 tsp. chili powder
1/2 tsp ancho chili powder
1/2 tsp. guajillo chili powder
1 tsp. ground cumin
1/2 tsp. ground thyme
1/2 tsp. salt
1- 4 oz. can chopped green chillis
1 - 14 oz. can diced tomatoes
2- 14 oz. cans  pinto beans, drained and rinsed
1- 28 oz. can crushed tomatoes
1/2 cup fresh cilantro chopped for garnish

In a 4 quart pot heat the olive oil over medium heat, add the onion, garlic and fresh jalapeno pepper.
Stir together and saute until vegetables are softened.

Add the spices and stir. Cook to aroma.

Add the rest of the ingredients except the garnish. Simmer covered over low heat for 1/2 hour until flavors mingle.

Serve with the yellow rice

Ingredients for the yellow rice

1 Tbs. olive oil
1 cup short grain brown rice, you can use long grain too.
1 /2 yellow onion, chopped
2 cloves garlic sliced
1 packet saffron powder
1/2 tsp. turmeric
2 cups water
1/4 tsp. salt

In a 1 quart pot over medium high heat saute the onion and garlic until softened with no color.
Add the saffron powder and turmeric, and salt. Stir in the rice.
 Add the water and bring to a boil.

Cover the pot and simmer on low heat for 1/2 hour. Leave covered for 15 additional minutes, then fluff with a fork and serve with the chili. Garnish with the cilantro.

Recipes, writing and photos by Karen Pickus 2011
Courtesy Karen Pickus 2011

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