Chili con pescado(Fish Chili)

Low fat, Gluten free, Dairy free, Vegetarianisable

Ingredients:• 2 Leaves Celery • 1 Green pepper • ½ Red pepper • 1 Small carrot • ½ Onion • 1 Fresh chili (Ex. Jalapeno)• 2 cloves Garlic • 200 g /7 oz. Pinto or red kidney beans (precooked)• 1 Cube Vegetable stock (Check for Gluten and Dairy)• 2 tsp Ground cumin • 1 tsp Ground coriander • 1 tbsp Tomato concentrate • 400 g /14 oz. Canned crossed tomatoes • ½ cup Rice (Basmati is good) • 300 g /10 oz. Low fat fish (Cod or flounder works)• Salt to taste • Pepper to taste

Description:1. Chop up all the vegetables in your own preferred sizes (the larger the pieces the more rustic).

2. Add 2 cups water to the Rice Steamer Casserole and transfer the vegetables to the water. Add Beans, vegetable stock, cumin, coriander, tomato concentrate and crossed tomatoes and give it a quick stir before you turn the steamer on.

3. Let the mixture come to a boil, give it a quick stir and the turn the rice steamer to the “keep warm” function.

4. Stir the mixture once every 20 minutes and otherwise leave it unattended for approximately an hour. If necessary add water to maintain it as a liquid.

5. When the hour has passed stir the casserole add the rice and add water to keep the mixture liquid and turn the Rice Steamer on.

6. After approximately 15 minutes (depending on the sort of rice), stir the mixture, taste it to check the rice and add pepper and salt to taste. Put the fish on the Steaming basket and lower it into the steamer.

7. 10 minutes later the fish should be ready, break it into pieces and stir it gently into the mixture and serve it!

Notes:Remove the fish to make a decent vegetable chili; Use 2-3 as many beans and remove the rice; Do not remove the celery its essential! Time from start to serving: approx 1h 45min; Human interaction; approx 30minutes.

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