Spicy Black Bean Chili

1 Servings

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.