Main Ingredients:

See below ingredients and instructions

Cooking Preparation of the Recipe:

1 c long-grain rice
3/4 t salt
2 t olive oil
4 scallions -- thinly,Sliced
3 cloves garlic --,Minced
1 pickled jalapeno pepper --
1 finely 1,Chopped
1 red bell pepper -- 1,Diced
1 zucchini --,Quartered
1 14 1/2 ounce no salt added
1 stewed tomatoes
1 two 19-ounce cans black
1 beans -- and,Rinsed
1 drained
1 5 1/2 ounces reduced sodium
1 tomato vegetable juice
1/3 c fresh cilantro,Chopped
1 (optional)
2 T fresh lime juice
1 t chili powder
1 lengthwise and cut
1 into 1/2-inch
1 pieces

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.

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