The recipe is part of a trio that belong in the Brazilian Evening menu in Diet for a Small Planet.
2 cups raw brown rice, cooked (about 4 2/3 cups)
2 tablespoons olive oil
1 onion, chopped
3 cloves garlic, minced
2 tomatoes, peeled, seeded, and coarsely chopped
1 tomato, peeled and seeded
1 can (4 ounces) California green chilies, seeded
½ teaspoon salt
2 cloves garlic
juice of one lemon
1 onion cut in chunks
chopped scallions and parsley, to taste
¼ cup vinegar
Sauté the chopped onion and garlic in olive oil; then add the two chopped tomatoes. Simmer for a few minutes. Stir into the cooked rice and keep warm over low heat while you prepare the sauce.
place the peeled tomato, the green chiles, salt, and garlic in the blender, and stop when they are blended smooth. Add the lemon, onion, scallions, parsley, and vinegar, and blend only until chopped, not puréed.
Just before serving, stir in some of the liquid from the bean pot. Serve over the rice.