1
to 2 vegetable bouillon cubes
1-1/2 cups brown rice (see note 1)
1 (4-ounce) can chopped mild green chilies or 1 to 2 small fresh
hot chilies, seeded and minced (see note 2)
1 cup part-skim ricotta cheese
1/4 cup minced fresh cilantro or parsley or 2 to 3 scallions, thinly
sliced
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.
Stir
in the remaining ingredients and continue to cook until everything
is heated through. Serve at once.
Note
1: To make a quicker version of this, use quick-cooking brown
rice. Follow package directions for a 6-serving portion. |
