Mexican Brown Rice & Lentils
Per serving
322.4kcal
17.9гProteins
2.3гFats
58.9гCarbs
This is a tasty combination. I got this recipe from a friend. I use the French lentils as they do not break apart as much as red or yellow lentils.
Ingredients
4 serv.- (15 ounce) can stewed tomatoes, drained and chopped, with liquid set aside↗1
- (13 ounce) can chicken broth↗1
- large onion, finely chopped↗1
- dried lentils↗1 cup
- water↗1 cup
- brown rice or 1/2 cup basmati rice↗1⁄2 cup
- chili powder↗1 1⁄2 teaspoons
- ground cumin↗1 1⁄2 teaspoons
- cayenne pepper↗1⁄8 teaspoon
- Garnish
- chopped fresh cilantro (optional)1⁄4 cup
Step-by-step instructions
- 1
Combine all ingredients, including canned tomato liquid, in stockpot.
- 2
Bring to boil.
- 3
Redcue heat to medium and cover.
- 4
Simmer 55 to 60 minutes or until liquid is absorbed and rice is tender, stirring occasionally.
- 5
Serve with cilantro sprinkled on top.
Source: food.com
Original recipe ↗
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