Vegetarian Green Chili

This is my kind of chili. With six different green veggies and a salsa verde kick. Serve it over rice and top it all off with sour cream. Yummy!
2 cups long grain rice
2 Tbsp. Vegetable oil
1 bunch green onions, chopped (1/2 cup)
4 cloves garlic, minced
2 large green peppers, chopped
3 stalk celery, chopped
12 oz bag shelled frozen soybeans (edamame)
3 cups vegetable or chicken broth
1 16 oz jar salsa verde (green salsa)
6 cups fresh spinach
1/4 cup chopped fresh cilantro
3 avocados, peeled, pitted and chopped
sour cream or plain yogurt (optional)

Cook rice according to package directions set aside. Meanwhile, in pot cook and stir onions and garlic in hot oil for 2 minutes over medium-high heat. Add peppers and celery, cook 5 minutes, until crisp tender. Add edamame and cook 5 minutes. Add broth and salsa verde; bring to boiling. Reduce heat and simmer uncovered , 15 minutes. Stir in spinach; cook about 1 minute, until wilted. Removed from heat; stir in cilantro and avocados. Serve over rice. Top with sour cream and remaining avocado.

Makes 8 servings. This does take a bit of prep time around 25 min (there is a lot of cutting) same amount of time cooking 25 min.

Recipe from Better Homes and Garden October 2011 issue.