Wild Rice and Edamame Salad

Wild Rice and Edamame Salad Recipe

TIME/SERVINGS
Total: About 40 mins, plus chilling time
Makes: 6 to 8 servings (about 7 cups)
Wild Rice and Edamame Salad
By Sarah Karnasiewicz

Fast, healthy, and surprisingly addictive, this salad could easily become your go-to dish for barbecues, potlucks, and picnics. It comes together in mere minutes, but be sure to leave time for the salad to chill and the flavors to meld before serving.
More wild rice recipes.

INGREDIENTS

• 1/2 cup blanched slivered almonds
• 2 tablespoons white sesame seeds
• 4 cups cooked wild rice
• 3 medium scallions, thinly sliced (white and light green parts only)
• 2 cups shelled cooked edamame, thawed if frozen
• 2 medium carrots, peeled and small dice
• 1/2 cup dried cranberries
• 3 tablespoons olive oil
• 2 tablespoons toasted sesame oil
• 1/4 cup rice vinegar, plus more as needed
• 2 teaspoons honey
• Kosher salt
• Freshly ground black pepper

INSTRUCTIONS

1. Place the almonds in a medium frying pan over medium heat and toast, stirring often, until golden brown (do not let the nuts burn), about 8 to 10 minutes. Transfer to a large heatproof bowl. Add the sesame seeds to the pan and toast, stirring often, until golden brown, about 2 to 3 minutes. Transfer to the bowl with the almonds.
2. Add the rice, scallions, edamame, carrots, and cranberries to the bowl with the almonds and sesame seeds and toss to combine.
3. Whisk the olive oil, sesame oil, rice vinegar, honey, and a pinch each of salt and pepper in a medium bowl until combined. Drizzle over the rice mixture and toss to combine. Taste and season as needed with more salt, pepper, and vinegar. Cover and chill for at least one hour before serving.

AND: Look how full our fridge is!! Not our freezer though...

Asparagus Soup

Creamy Spring Asparagus Soup

http://www.wholefoodsmarket.com/recipes/428

Serves 4

Serve this delightful spring soup with crusty bread or top with homemade croutons.

Ingredients

1 tablespoon butter
1 large leek, white and light green parts only, cleaned and cut into 1-inch pieces
4 cups low-sodium chicken broth
1 medium Yukon gold potato, peeled and cut into 1-inch pieces
1 bunch asparagus (about 1 pound), woody stems snapped off and discarded, spears cut into 1-inch pieces
1/3 cup low-fat sour cream
Sea salt and ground pepper
2 tablespoons chopped chives

Method

Melt butter in a medium pot over medium low heat. Add leeks and cook, stirring often, until tender, about 10 minutes. Add broth and potatoes and bring to a boil. Reduce heat to medium low, add asparagus and simmer gently until potatoes and asparagus are tender, 10 to 15 minutes. Remove pot from heat ad set aside to let cool slightly.

Carefully transfer soup to blender in batches and purée until smooth. Return soup to pot and bring to a boil. Remove from heat, whisk in sour cream and season with salt and pepper. Ladle soup into bowls, garnish with chives and serve.

Nutrition

Per serving (about 15oz/426g-wt.): 140 calories (50 from fat), 5g total fat, 2.5g saturated fat, 20mg cholesterol, 480mg sodium, 19g total carbohydrate (4g dietary fiber, 6g sugar), 5g protein

 

YUMMY SOUP!!!

Spiced Garbanzos and Greens

Indian Spiced Garbanzos and Greens

http://www.wholefoodsmarket.com/recipes/2966

Serves 4

Inspired by the popular Indian dish, Chana Masala, this is a satisfying mixture of seasoned greens and beans. Substitute spinach or Swiss chard for the collards, if you like.

Ingredients

1/2 cup low-sodium vegetable broth
1 medium yellow onion, chopped
2 cloves garlic, finely chopped
1 teaspoon grated fresh ginger
1 jalapeño pepper, seeded and finely chopped
1 teaspoon curry powder
1/2 teaspoon garam masala
1 (15-ounce) can no-salt-added diced tomatoes
2 (15-ounces each) cans no-salt-added garbanzo beans, rinsed and drained
1 bunch collard greens, stems removed and leaves thinly sliced
1/4 cup chopped fresh cilantro leaves (optional)
1 tablespoon fresh lemon juice

Method

Heat broth to a simmer in a large, high-sided skillet over medium-high heat. Add onion, garlic, ginger and jalapeño and cook until onion is tender and translucent, 5 to 6 minutes, stirring occasionally. Stir in curry and garam masala and cook 1 minute. Add tomatoes, garbanzos and 1 cup water and bring to a simmer. Reduce heat to medium and simmer 15 minutes. Stir in collards, cover and cook 10 minutes more, stirring occasionally, until greens are tender. Stir in cilantro and lemon juice and serve.

Nutrition

Per Serving: 210 calories (35 from fat), 3.5g total fat, 0g saturated fat, 0mg cholesterol, 90mg sodium, 36g total carbohydrate (10g dietary fiber, 6g sugar), 11g protein

Artichokes with Quinoa

Before: Look how HUGE this artichoke is!!

After: Not so pretty but super tasty!!

Baked Artichokes Stuffed with Red Quinoa

http://www.wholefoodsmarket.com/recipes/2960?utm_source=Responsys&utm_medium=email&utm_campaign=2011_04_13_Specials

Serves 4

Red quinoa shares the same nutrients and easy-to-prepare traits as its plain sister but adds extra color to these stuffed artichokes. **This recipe looked too time-consuming for me during a regular work week, so I'm making the two components and not stuffing them: make the artichokes, make the quiona, voila! FOOD!**

Ingredients

Juice of 1 lemon
4 large artichokes (about 12 ounces each)
1 cup red quinoa
1/2 cup grated Parmesan cheese
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh parsley

Method

Fill a large bowl with water and lemon juice. Stir well. Cut stems from artichokes to sit flat on your work surface. Peel stems with a paring knife. Transfer artichokes and stems to bowl with lemon water. Working with one artichoke at a time, carefully use a serrated knife to cut off the top third, then use scissors to clip off and discard sharp leaf points, returning each artichoke to the lemon water as you finish.

Fill a large pot with water to a depth of 1 to 2 inches. Cover and bring to a boil. Uncover pot and arrange trimmed artichokes, bottoms up, in a single layer. Add stems around artichokes. Cover pot, reduce heat to medium low and steam until tender, 20 to 40 minutes. Cooking time will vary greatly depending on the size of the artichokes. When the leaves pull out easily and the base can be pierced with a knife, they're ready. Drain well and chop the stems.

Meanwhile, rinse quinoa under cold running water and drain. Combine quinoa and 2 cups water in a medium pot and bring to a boil. Reduce heat to a simmer, cover and cook until quinoa is tender and all the water is absorbed, 15 to 20 minutes. Fluff with a fork and set aside to let cool slightly. Stir in Parmesan, mint, parsley and chopped artichoke stems.

Preheat oven to 400°F. Remove the center leaves from each artichoke and scoop out and discard the fuzzy choke. Place artichokes stem side down in a baking pan and stuff with quinoa mixture, spooning into center and in between leaves. Bake 20 minutes or until heated through.

Nutrition

Per serving: 370 calories (50 from fat), 6g total fat, 2g saturated fat, 10mg cholesterol, 490mg sodium, 66g total carbohydrate (21g dietary fiber, 4g sugar), 21g protein

 

Cabbage Avocado Slaw

LEMONY CABBAGE-AVOCADO SLAW

http://www.wholefoodsmarket.com/recipes/2927

Serves 6

Creamy avocado and bright lemon make great partners in this colorful salad.

Ingredients

6 cups finely shredded purple and green cabbage
1 small red, orange or yellow pepper, chopped
1 ripe avocado, diced
2 tablespoons finely chopped red onion
3 tablespoons lemon juice
1/4 cup hulled hemp seeds
3 tablespoons cilantro leaves
1/4 teaspoon sea salt
(I added 1/2 a package of tofu to the salad, just mixing it into the dressing with the avocado)

Method

Toss all ingredients together in a large bowl, until avocado is creamy throughout.

Nutrition

Per serving: 110 calories (60 from fat), 7g total fat, 1g saturated fat, 0mg cholesterol, 115mg sodium, 10g total carbohydrate (5g dietary fiber, 3g sugar), 3g protein

Mushroom Barley Stew

Mushroom Barley Stew
http://www.theveggietable.com/recipes/mushroombarleystew.html

Mushrooms, barley, veggies, and chick peas make a hearty and healthy stew.

Yield	4-6 servings
Time	45 minutes
Tools	large pot with lid wooden spoon
Ingredients	1 medium carrot, chopped ½ medium onion, chopped 2 cloves garlic, minced ½ red bell pepper, chopped ½ green bell pepper, chopped 2 T olive oil about 20 small mushrooms, chopped 1 c pearl barley ½ cup soaked/cooked or canned chickpeas 1 t cumin Tabasco (optional) salt pepper 1 T soy sauce 3-4 c vegetable stock
Directions	Heat oil over medium heat, sauté carrot, onion, garlic, and peppers until onions are translucent. Add mushrooms and sauté until tender. Add remaining ingredients and simmer until barley is tender, 20-30 minutes.

Miso-Ginger Wild Rice

MISO-GINGER WILD RICE WITH CARROTS AND CABBAGE

http://www.wholefoodsmarket.com/recipes/2905

Serves 4

Barley miso is a darker variety that gives a rich flavor to this wild rice mixture.

Ingredients

1 1/4 cups uncooked wild rice
4 tablespoons rice vinegar
4 cloves garlic, finely chopped
3 tablespoons toasted sesame seeds
1 tablespoon finely chopped ginger
1 tablespoon barley miso
1/8 teaspoon crushed red pepper
1 cup shredded red cabbage
1 medium carrot, shredded (about 1/3 cup)
1/4 cup thinly sliced green onions, 1 tablespoon reserved for garnish

Method

Bring 3 cups water to a boil in a medium pot. Add rice and return to a boil. Reduce heat to low, cover and simmer, stirring occasionally, until liquid is absorbed and rice is cooked through, about 50 minutes. Meanwhile, in a large bowl, whisk together vinegar, garlic, sesame seeds, ginger, miso and crushed red pepper until blended. When rice is cooked, drain and add to bowl with vinegar mixture. Stir in cabbage, carrot and green onion until combined and garnish with remaining green onion.

Nutrition

Per serving: 270 calories (35 from fat), 4g total fat, 0g saturated fat, 0mg cholesterol, 95mg sodium, 49g total carbohydrate (4g dietary fiber, 3g sugar), 10g protein

Sesame Peanut Noodles

SESAME-PEANUT NOODLES

http://www.wholefoodsmarket.com/recipes/2937

Serves 4

Serve this colorful noodle dish at room temperature or chilled.

Ingredients

1 (8-ounce) package 100% whole grain soba noodles
2 cups snow peas, strings removed
2 tablespoons roasted, unsalted, unsweetened smooth peanut butter or almond butter
2 tablespoons rice vinegar
1 tablespoon reduced sodium tamari
1 tablespoon sesame tahini
1/8 teaspoon crushed red chile pepper
1 1/2 cups shredded carrots
1 red bell pepper, thinly sliced
1 cup sliced green onions
3 tablespoons toasted sesame seeds

Method

Cook soba noodles according to package directions. Add snow peas with 1 minute cooking time remaining. Drain noodles and snow peas thoroughly.

In a large bowl, whisk together peanut butter, vinegar, tamari, tahini and crushed red pepper. Add a splash of warm water if needed to thin the sauce so it will coat the vegetables and noodles. Add noodles, snow peas, carrots, bell pepper, green onions and sesame seeds. Toss to coat noodles and vegetables thoroughly with sauce. Serve at room temperature or chilled.

Nutrition

Per serving: 420 calories (100 from fat), 11g total fat, 0.5g saturated fat, 0mg cholesterol, 260mg sodium, 63g total carbohydrate (9g dietary fiber, 11g sugar), 13g protein

Beet and Fennel Soup

Beet and Fennel Soup with Kefir

http://www.epicurious.com/recipes/food/views/Beet-and-Fennel-Soup-with-Kefir-362869

yield: Makes 4 servings

active time: 30 minutes

total time: 50 minutes

ingredients:

• 2 tablespoons olive oil
• 1 cup chopped onion
• 1 cup chopped fennel bulb
• 1 1/2 teaspoons fennel seeds
• 2 large (2 1/2-to 3-inch-diameter) beets, peeled, cut into 1/2-inch cubes
• 2 cups low-salt chicken broth
• 1 cup unflavored kefir
• Additional unflavored kefir
• Fennel fronds (for garnish)

Heat olive oil in large saucepan over medium heat. Add chopped onion, chopped fennel, and fennel seeds. Sauté until vegetables soften, about 5 minutes. Add cubed beets and stir to coat. Add chicken broth and bring to boil. Cover; reduce heat to medium-low. Cook until beets are tender, 18 to 20 minutes. Puree soup in batches in blender. Return to same saucepan. Whisk in 1 cup unflavored kefir and season soup with salt and freshly ground black pepper. Rewarm soup.

Ladle soup into bowls. Drizzle with additional unflavored kefir; garnish with fennel fronds.

Lentil and Couscous Salad with Arugula

LENTIL AND COUSCOUS SALAD WITH ARUGULA

http://www.wholefoodsmarket.com/recipes/2519

Serves 6

Add diced grilled chicken breast or seasoned tempeh to make this salad a complete meal. 

Ingredients

3/4 cup dried green lentils
3 3/4 cups water, divided
1/2 cup whole wheat or regular couscous
2 teaspoons extra virgin olive oil
2 cups (about 2 ounces) packed baby arugula leaves
1 cup cherry tomatoes, halved
1/4 cup prepared basil pesto
1 1/2 tablespoons red wine vinegar
1/4 teaspoon sea salt
1/2 teaspoon freshly ground black pepper 

Method

Put lentils and 3 cups water into a small pot and bring to a boil. Reduce heat, cover and simmer until tender but not falling apart, about 15 minutes. Drain, rinse in cold water and drain again.

Meanwhile, bring remaining 3/4 cup water to a boil in a small pot then pour over couscous in a large, heatproof bowl, cover and set aside for 10 minutes. Uncover, add oil and fluff with a fork. Set aside to let cool, then add cooked lentils, arugula and tomatoes and toss gently to combine.

In a small bowl, whisk together pesto, vinegar, salt and pepper. Just before serving, drizzle pesto mixture over salad and toss to coat.

Nutrition

Per serving (about 5oz/155g-wt.): 230 calories (80 from fat), 9g total fat, 1.5g saturated fat, 5mg cholesterol, 480mg sodium, 29g total carbohydrate (9g dietary fiber, 3g sugar), 10g protein

Carrot Coconut Soup

Curried Carrot Coconut Soup
http://www.theveggietable.com/recipes/curriedcarrotcoconutsoup.html

An incredibly flavorful vegan soup that takes only 15 minutes to prepare.

Yield	4-6 servings
Time	15 minutes
Tools	Dutch oven or large saucepan wooden spoon blender
Ingredients	14 oz coconut milk 2 c vegetable stock 1 pound carrots, roughly chopped 1 T curry powder 1 clove garlic, minced salt pepper
Directions	Place everything in the pot, bring to a boil, reduce heat, and simmer about 10 minutes, until the carrots are tender.Purée in blender in batches, until smooth. Taste and adjust seasonings. Ladle soup into bowls, garnish with a sprinkle of parsley or sesame seeds, and enjoy.

Black Bean Burgers

A different take on meatloaf, mashed potatoes and ketchup: black bean cakes, vegan mashed potatoes, pesto and tomato sauce. I changed from burgers to black bean cakes. Tasty!!

HOMEMADE BLACK BEAN BURGERS

http://www.wholefoodsmarket.com/recipes/2565

Serves 6

These easy-to-assemble burgers can be shaped ahead of time and cooked off when you’re ready to eat.

Served with mashed potatoes instead of burger-style.

Ingredients

1 (15-ounce) can no-salt-added black beans, rinsed and drained
1 egg
1/2 yellow onion, chopped
1 cup whole wheat bread crumbs
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon garlic powder or granules
Salt and pepper to taste
Hot sauce to taste
1 to 2 tablespoons extra-virgin olive or canola oil
6 whole wheat hamburger buns
6 green leaf lettuce leaves
2 tomatoes, sliced
1/2 small red onion, thinly sliced

Here's a cake!

Method

Put beans in a large bowl and mash well with a fork. Add egg, yellow onion, bread crumbs, oregano, basil, garlic powder, salt, pepper and hot sauce. Mix well to combine then shape into 6 patties.

Heat oil in a large skillet over medium heat. Arrange patties in a single layer (working in batches, if needed) and cook, flipping once, until golden brown on both sides and cooked through, about 10 minutes total. Transfer to buns, top with lettuce, tomatoes and red onions and serve.

And a sheet of cakes!

Nutrition

Per serving (about 8oz/222g-wt.): 290 calories (70 from fat), 7g total fat, 1g saturated fat, 35mg cholesterol, 450mg sodium, 47g total carbohydrate (10g dietary fiber, 7g sugar), 12g protein

Pesto dinner!

Black-eyed pea and quinoa croquettes

Black-Eyed Pea and Quinoa Croquettes
http://www.theveggietable.com/recipes/blackeyedpeacroquettes.html

Crunchy croquettes made from black-eyed peas and quinoa are packed with vegetarian protein.

Yield	about 16 croquettes
Time	1 hour 40 minutes
Tools	2 saucepans with lids wooden spoon potato masher small bowl cookie sheet
Ingredients	¾ c dry black-eyed peas several c water ½ c quinoa 1 T olive oil 1 T soy sauce ½ t dry thyme ½ t dry basil 1 t paprika ½ c bread crumbs dash salt black pepper 2 t olive oil
Directions	Rinse the peas, place in pot, cover with water, partially cover, and cook, stirring occasionally, until soft, 30-45 minutes.Meanwhile combine quinoa with 1 c water, cover, and simmer until quinoa is tender and water has been absorbed, about 20 minutes. When the black-eyed peas are cooked, drain off any water,* then mash. Stir in oil and soy sauce, then add quinoa, thyme, basil, and paprika. The mixture should be thick and slightly sticky. Preheat oven to 350. Lightly oil the cookie sheet. Combine remaining ingredients in a small bowl. Roll the black-eyed pea mixture into balls and flatten slightly, then coat with bread crumbs and set on cookie sheet. Bake 20 minutes, turn each croquette, and bake another 20 minutes. Serve with a hearty, flavorful sauce such as mushroom sauce squash sauce (topped with walnuts and fried sage) tomato sauce

Eggplant Bharta

Smoked Eggplant - Bharta
http://www.theveggietable.com/recipes/smokedeggplant.html

Bharta is a smoked eggplant dish popular in the villages of Punjab. It is usually served with greens, bread, and lassi.

**I couldn't find any eggplant so I used sweet potato and butternut squash. It tasted delicious regardless of the recipe change!**

Yield	4 servings
Time	90 minutes
Tools	knife cookie sheet plate non-stick frying pan wooden spoon
Ingredients	large eggplant (about 1½ pounds) 4-5 T peanut, canola, or olive oil 1 c minced onions 2x1 inch piece of fresh ginger, peeled and grated or minced 1 c ripe tomatoes, peeled and chopped 1½ t ground cumin 1/8 to ¼ t cayenne ¾ t salt 2-3 T cilantro, chopped
Directions	Preheat oven to 450.Slice the eggplant in half lengthwise, score the face of each half with the knife, and brush or drizzle with a bit of oil. Bake or grill: If baking, place eggplant face up on cookie sheet and put in oven. If grilling, place eggplant face down over medium heat. Cook for 40-50 minutes, until eggplant is black and soft. (Smaller eggplants will take less time.) Transfer to plate to cool, then scoop out the flesh (discard the skin) and coarsely chop. Heat oil in frying pan over medium-high heat, add onions, and sauté, stirring frequently, until they begin to turn brown. Add ginger and stir for one minute, then add tomatoes. Cook, stirring frequently, for 3-5 minutes, until slightly reduced. Stir in cumin, cayenne, and salt, then add chopped eggplant. Reduce heat to medium and cook for 10-15 minutes. Stir in cilantro and serve hot. I served it with some garlic mashed potatoes since Britney had some potatoes lying around. Very tasty. I got to use my immersion blender again for them! :) Here are the vegetables all ready to be served!

Rice Bowl

ROMANTIC RICE BOWL

(Don't know why it's called that--it's not all that romantic...)

http://www.wholefoodsmarket.com/recipes/2875

Serves 2

It doesn't have to be Valentine's Day to share this "rice-bowl-built-for-two" from a large, decorative bowl with two pairs of chopsticks. Ingredients with an asterisk (*) are available as Whole Foods Market Brands.

Ingredients

3/4 cup low-sodium chicken broth 
2/3 cup uncooked brown rice* 
1/4 pound (2–3 pieces) frozen Nature’s Rancher Chicken Tenderloins 
2 cups broccoli florets 
2 carrots, thinly sliced 
1/2 red bell pepper, stemmed, cored and thinly sliced 
1/2 avocado, peeled, pitted and thinly sliced 
1 sheet toasted sushi nori, cut or torn into small pieces 
1/4 cup orange juice 
1/2 tsp barley miso

Method

Put broth, 2/3 cup water, rice and chicken into a medium pot and bring to a boil. Reduce heat to medium-low, cover and simmer until rice is almost tender, about 35 minutes. Scatter broccoli and carrots over the top, cover and continue to cook until vegetables are tender, 6 to 8 minutes more. Transfer broccoli and carrots to a plate, and then shred chicken, stirring it into the rice. Spoon rice and chicken into a large bowl and attractively arrange broccoli, carrots, peppers, avocado and nori on top. In a small bowl, whisk together orange juice and miso; drizzle over bowl, or serve on the side for dipping.

Nutrition

 Per serving: 290 calories (80 from fat), 9g total fat, 1.5g saturated fat, 35mg cholesterol, 210mg sodium, 34 total carbohydrate (9g dietary fiber, 8g sugar), 20g protein

Quinoa and Bean Salad

5-ingredient meal: Quinoa-and-Bean Salad (from Rachael Ray's magazine)

Why it's chosen: If you've never used quinoa, this is a great starter recipe, as this bright salad could not be simpler to make. We love how this recipe packed flavor into the otherwise basic dish by adding lemon juice and fresh basil.

Ingredients:

• one 20-ounce can kidney beans
• 2 cups cooked and cooled quinoa (3/4 cup raw)
• 1 red onion, finely chopped
• 2 bunches basil, stems discarded and leaves chopped
• juice of 2 lemons

Directions:

1. In a large bowl, mix together the kidney beans, quinoa, onion and basil.
2. In a small bowl, whisk together the lemon juice and 1/2 cup extra-virgin olive oil; season with salt and pepper.
3. Pour the dressing over the quinoa salad and toss to coat evenly

Serves 4

Cabbage Rolls

Cabbage Rolls

http://www.theveggietable.com/recipes/cabbagerolls.html

Normally filled with a mixture of ground beef and rice, cabbage rolls are a staple in Eastern Europe and a favorite in many other countries. Try these vegetarian cabbage rolls stuffed with vegetables for an equally tasty main course.

Yield	6 servings
Time	1 hour 45 minutes
Tools	large pot colander sauce pan wooden spoon large frying pan 9x13-inch baking dish (glass or ceramic) small bowl aluminum foil
Ingredients	15 large green cabbage leaves ¼ c white vinegar 7½ oz package of Spanish-style rice mix 15 oz stewed tomatoes with juice 2 T vegetable oil 1 large onion, diced 1 medium red or yellow bell pepper, diced 2½ oz vegetarian ham or pepperoni, diced 10 oz tomato soup ½ c water
Directions	Place cabbage in pot, cover with water, and bring to a boil. Reduce heat to low, add vinegar, cover, and simmer until slightly softened, about 5-7 minutes. Drain and set aside.Meanwhile, prepare Spanish rice according to package directions, using the stewed tomatoes. Set aside. Heat oil in frying pan over medium-high heat; add onion, pepper, and ham; and sauté for 5 minutes. Add to Spanish rice. Preheat oven to 350. Grease baking dish. Lay out a cabbage leaf, place a large scoop of the mixture inside, roll up leaf, and place in dish, seam-side down. Repeat with remaining cabbage and mixture. Combine tomato soup and water, pour over cabbage rolls, cover the dish with aluminum foil, and bake until cabbage is tender, about 1½ hours.
Notes	Recipe from Not Just for Vegetarians: Delicious Homestyle Cooking, the Meatless Way, by Geraldine Hartman, in which it's called "Quickie Cabbage Rolls."

Spanish Rice

http://allrecipes.com//Recipe/spanish-rice-ii/Detail.aspx

Ingredients

• 2 tablespoons vegetable oil
• 1 cup uncooked white rice
• 1 onion, chopped
• 1/2 green bell pepper, chopped
• 2 cups water
• 1 (10 ounce) can diced tomatoes and green chiles
• 2 teaspoons chili powder, or to taste
• 1 teaspoon salt

Directions

1. Heat oil in a deep skillet over medium heat. Saute rice, onion, and bell pepper until rice is browned and onions are tender.
2. Stir in water and tomatoes. Season with chili powder and salt. Cover, and simmer for 30 minutes, or until rice is cooked and liquid is absorbed.