Ricotta & Green Chili Rice

1-2 vegetable bouillon cubes

1-1/2 c. brown rice (can use quick-cooking brown rice instead)

1 4-oz. can chopped mild green chilis

1 c. part-skim ricotta cheese

1/4 c. minced fresh cilantro or parsley, or 2-3 scallions, thinly sliced

Freshly ground pepper to taste

Cook rice per package directions, adding bouillon cubes to cooking water.

Once rice is done (no water remains), stir in the remaining ingredients and cook gently until everything is heated through. Serve at once.

Serves 6.

This is a good accompaniment to beans or a Mexican dish. 

Adapted from The Vegetarian 5-Ingredient Gourmet, page 95.