In a medium saucepan, bring 2 1/4 cups of water to a boil Add the rice and 1/4 teaspoon of the salt, reduce to a simmer, cover, and cook until the rice is tender, about 17 minutes. Meanwhile, in a large saucepan, heat the oil until hot but not smoking over medium low heat. Add the scallions, garlic, and jalapeno and cook, stirring occasionally, until the scallions are softened, about 4 minutes. Add the bell pepper and zucchini and cook until crisp tender, about 5 minutes. Stir in the stewed tomatoes, beans, tomato-vegetable juice, cilantro, lime juice, chili powder, and the remaining 1/2 teaspoon salt and cook, stirring occasionally, until the chili is slightly thickened and the flavors are blended, about 7 minutes. Divide the rice among 4 bowls, spoon the chili alongside, and serve. Yield: 4 servings Per Serving: 4g fat, 398 calories, 16g protein, 0mg cholesterol, 988mg sodium Recipe by: Cooking Live Show #CL8967 Posted to MC-Recipe Digest V1 #802 by "Angele and Jon Freeman"
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|Serving Size: 1 Serving (357g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 44 (5%)|
|Amt Per Serving||% DV|
|Total Fat 4.9g||7 %|
|Saturated Fat 0.9g||4 %|
|Monounsaturated Fat 2.5g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 0mg||0 %|
|Sodium 87.3mg||3 %|
|Potassium 938.9mg||25 %|
|Total Carbohydrate 191.3g||56 %|
|Dietary Fiber 8g||32 %|
|Sugars, other 183.3g|
|Protein 19.5g||28 %|
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Calories per serving: 897
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