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Shubho Dutta
Rice with vegetarian chili and mint-yoghurt sauce
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Ingredients
Directions
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Cook the rice according to the instructions on the package and keep warm.
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Shred the onion.
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Heat the oil in a large frying pan and fry the onion for 3 minutes.
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Cut the peppers into pieces and let the corn grains and kidney beans drain.
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Add the peppers, corn, tomato cubes and the kidney beans, plus the chili powder and the cumin.
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Let it cook gently for 10 minutes and season with salt and pepper.
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Mix the chopped fresh mint with the yogurt and crushed garlic clove (s).
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Add salt to taste.
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Serve the chili with the rice and mint-yogurt sauce together with natural nachos.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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