White Chili Pilaf the Editors of Publications International, Ltd.
White Chili Pilaf
Makes 6 servings
|Nonstick cooking spray|
|1/2||pound lean ground beef|
|1/2||pound bulk turkey sausage|
|1||cup finely chopped green bell pepper|
|2||to 3 tablespoons seeded, minced jalapeño peppers*|
|2||teaspoons minced garlic|
|2||teaspoons ground cumin|
|1/2||teaspoon dried oregano leaves|
|2||teaspoons chicken flavor bouillon granules|
|1||cup uncooked white basmati rice|
|1||cup rinsed, drained canned Great Northern beans|
|1||cup sliced green onions|
|1/2||cup minced fresh cilantro|
|3/4||cup diced seeded tomato|
|6||tablespoons fat-free sour cream|
|1/2||cup plus 1 tablespoon shredded reduced-fat Colby-Jack cheese|
*Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.
- Spray large skillet with cooking spray; heat over medium heat until hot. Add beef and sausage; cook 5 minutes or until meat is no longer pink, stirring to crumble. Remove meat from skillet.
- Spray large saucepan with cooking spray; add peppers and garlic. Cook and stir over medium heat 5 minutes or until peppers are tender. Stir in cumin and oregano; cook and stir 1 minute. Stir in cups water and bouillon granules; bring to a boil over high heat. Stir in rice. Cover; reduce heat to medium-low. Simmer 15 minutes.
- Add meat, beans and onions to saucepan; cover. Simmer 5 minutes or until rice is tender. Remove saucepan from heat; stir in cilantro. Cover; let stand 5 minutes. Top each serving evenly with sour cream, tomato and cheese before serving.
|Calories from Fat||26 %|
|Total Fat||10 g|
|Saturated Fat||3 g|
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