Spicy Black Bean Chili

1 cup long grain white rice
3/4 tsp. salt
2 tsp. olive oil
4 scallions, thinly sliced
3 cloves garlic, minced
1 pickled jalapeno, chopped
1 red bell, diced
1 zucchini, quartered lengthwise and cut into 1/2" pieces
1 can diced tomatoes
1 can black beans
1 can V-8 juice (5 1/2 oz.)
1/2 c. chopped cilantro
2 Tbs. lime juice
1 tsp. chili powder

Cook rice in 2 1/2 c. water and 1/4 tsp. salt for about 17 minutes.

In large saucepan heat oil; add scallions, garlic, and jalapeno; cook until softened (4 minutes). Add bell pepper and zucchini and cook 5 minutes.

Stir in tomatoes, beans, V-8, cilantro, lime, chili powder, and 1/2 tsp. salt. Cook 7 minutes. Serve over rice.