Black Bean Chili Over Rice

I got this recipe from a roommate in college.  I'm not really sure how it qualifies as chili... but, oh well.


Ingredients:
1 onion
2 celery stalks
1 green pepper
1 Tbsp olive oil
1/2 cup water
1 can (14 oz.) stewed tomatoes
1 can (15 oz.) black beans (rinsed and drained)
1/4 tsp (or more) chili powder
rice

Directions:
Saute onion, celery and green pepper in 1 Tbsp. olive oil.  Add water and simmer until veggies are tender.  Add stewed tomatoes and black beans.  Stir in chili powder.  Simmer 5 minutes.  Serve over rice. 

Serves 4.

Chicken and Rice Stir-fry

Ingredients:
3 Tbsp salad oil
1/4 tsp garlic salt
1 1/2 cups diced, cooked chicken
1 cup uncooked rice
1/8 tsp peper
2 cups hot water
1 1/2 cups shredded lettuce or spinach
2 Tbsp soy sauce

Directions:
Cook together oil and garlic salt in large frying pan/wok.  Add cooked chicken, uncooked rice, pepper and hot water.  Mix, just to moisten rice.  Bring to a quick boil. Cover and simmer 15 minutes. 

Just before serving add: lettuce (or spinach) and soy sauce. Toss lightly.

Variations: Use diced turkey, ham or beef in place of chicken.  Add additional vegetables such as grated carrots, peas or bean sprouts.