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Mexican Lentils And Rice

Ingredients
  Olive oil 2 Teaspoon
  Diced carrots 1 Cup (16 tbs)
  Diced sweet red peppers 1 Cup (16 tbs)
  Finely chopped onions 1⁄4 Cup (4 tbs)
  Rice 1⁄2 Cup (8 tbs)
  Lentils 1⁄2 Cup (8 tbs)
  Defatted chicken stock 2 Cup (32 tbs)
  Chili powder 1⁄2 Teaspoon
  Ground cumin 1⁄2 Teaspoon
  Peas 1 Cup (16 tbs)
Directions

In a 2-quart saucepan over medium-high heat, warm the oil for 30 seconds.
Add the carrots, peppers and onions; saute for 2 minutes.
Add the rice and lentils; saute for 2 minutes.
Add the stock, chili powder and cumin.
Bring to a boil.
Stir once, cover, and simmer for 12 minutes.
Add the peas.
Cover and cook for another 5 to 7 minutes, or until the rice is tender and the liquid has been absorbed.
Decorate with cilantro and serve

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Mexican
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Rice
Interest: 
Quick, Healthy
Cook Time: 
35 Minutes
Servings: 
4

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Average: 3.8 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 262 Calories from Fat 30

% Daily Value*

Total Fat 3 g5.3%

Saturated Fat 0.49 g2.5%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 230.3 mg9.6%

Total Carbohydrates 45 g14.9%

Dietary Fiber 11.5 g46%

Sugars 6 g

Protein 13 g26.3%

Vitamin A 139.7% Vitamin C 110%

Calcium 9.7% Iron 19.8%

*Based on a 2000 Calorie diet

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Mexican Lentils And Rice Recipe