Mexican Lentils And Rice
|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)|
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