Vegetarian Chili Congee

Name: Vegetarian Chili Congee
Cuisine: singapore
Ingredients: 1 cup White rice; 4 cups Water; 1/2 cup, cooked Red kidney beans; 2, finely sliced Red chilies; 1 tsp, minced Ginger; 1 tbsp Soy sauce; 1 tsp Sesame oil; 2, chopped Spring onions; 1/2 tsp Salt

A recipe from singapore.

🇸🇬 singaporeVegetarianGluten FreeDairy Free

Nutrition (per serving)

430Calories

12 gProtein

78 gCarbs

5 gFat

7 gSugar

1100 mgSalt

Ingredients

1 cup White rice
4 cups Water
1/2 cup, cooked Red kidney beans
2, finely sliced Red chilies
1 tsp, minced Ginger
1 tbsp Soy sauce
1 tsp Sesame oil
2, chopped Spring onions
1/2 tsp Salt

Method

Heat a large pot over medium-high and add the white rice and water, bringing to a gentle boil while stirring occasionally to prevent sticking.
Reduce heat to low, cover, and simmer for 45 minutes, or until the rice has broken down and the mixture resembles a thick porridge, stirring every 10 minutes to ensure even cooking.
In a small pan, heat the sesame oil over medium heat, add the minced ginger, and sauté until fragrant, about 1 minute.
Add the sliced chilies to the pan, cooking until they soften and release their aroma, approximately 2 minutes, then stir in the cooked red kidney beans.
Pour the chili and bean mixture into the simmering congee, stirring to combine thoroughly and allow the flavors to meld for 5 minutes.
Season the congee with soy sauce, salt, and chopped spring onions, tasting and adjusting the seasoning as needed; serve hot with extra chopped spring onions on top if desired.