Recipe from Better Homes and Gardens
2 cups long grain rice
2 tablespoons vegetable oil
1 bunch green onions, chopped (1/2 cup)
6 cloves garlic, minced
2 large green sweet peppers, chopped
3 stalks celery, chopped
2 12 ounce bag shelled frozen sweet soybeans (edamame)
1 4 1/2 ounce can chopped green chiles
3 cups vegetable broth or reduced-sodium chicken broth
1 16 ounce jar salsa verde (green salsa)
6 cups fresh spinach
1/4 cup chopped fresh cilantro
3 avocados, peeled, pitted, and chopped
Plain lowfat yogurt or sour cream (optional)
Cook rice according to package directions.
Meanwhile, in a Dutch oven cook and stir onions and garlic in hot oil for 2 minutes over medium-high heat. Add the sweet peppers and celery; cook 5 minutes or until crisp-tender. Add the edamame and green chiles; cook 5 minutes. Add broth and salsa verde; bring to boiling. Reduce heat and simmer, covered, for 15 minutes. Stir in the spinach; cook about 1 minute or until wilted.
Remove from heat; stir in cilantro and two of the chopped avocados. Top with the remaining avocado and yogurt. Serve with rice.
Per Serving: cal. (kcal) 413, Fat, total (g) 16, sat. fat (g) 1, carb. (g) 56, Monosaturated fat (g) 7, Polyunsaturated fat (g) 2, fiber (g) 11, sugar (g) 5, pro. (g) 14, vit. A (IU) 2915, vit. C (mg) 58, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 4, Pyridoxine (Vit. B6) (mg) 1, Folate (µg) 5, sodium (mg) 753, Potassium (mg) 988, calcium (mg) 131, iron (mg) 6, Percent Daily Values are based on a 2,000 calorie diet
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