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Recipe - Mexican Chili with Baked Vegetables and Rice

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Author: Paul Hooper-Kelly


Mexican Chili with Baked Vegetables and Rice


      These amounts serve two people

2 oz (50 gms) dried chick peas or 4 oz (100 gms)canned chick peas

4oz (100 gms) canned butter beans

4oz (100 gms) plum tomatoes either fresh or canned

5oz (125 gms) white Basmati rice

1/2 teaspoon chili powder

1/2 teaspoon cumin

1/8 teaspoon cayenne pepper

1 red sweet pepper

1 zucchini

1 celery stick

2 carrots

2 onions, white or red or one of each

6-8 cauliflowerets

6 cloves of garlic



      Unless you are using canned chick peas, take the dried peas and soak overnight in about 3/4 pint of water. Next day, when the peas have swollen up, boil for about 45 minutes, topping up with fresh water, if necessary.

      Chop all the vegetables into large pieces and lay out in a large baking pan and cover with olive oil. This can either be extra virgin olive oil or simply virgin olive oil. The one exception are the cloves of garlic, which require less cooking time and so will be put in later.

      Bake in the oven for 35-40 minutes at 190c or 375f. After twenty minutes cooking, add the garlic cloves, making sure to baste them with some of the olive oil.

      Boil the rice in about one pint of water. This should take about ten minutes.

      Make the chili sauce by adding the chili powder, cumin and cayenne pepper into a jug with 2-3 fluid ozs of water and stir well.

      Put the chick peas, butter beans and tomatoes into a pan and mix thoroughly. Then pour in the chili sauce and stir the mixture. Heat this up on the stove for about ten minutes.

      Put half the boiled rice in the center of the two plates and top off with half the chili mixture. Add the roasted vegetables in a circle around the rice.

      Copyright 2007 Paul Hooper-Kelly and RemodelYourLife.com
 
  

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