Mexican Lentils And Rice Recipe

Mexican Lentils And Rice picture


Cooking Time35 MinDifficulty LevelVery Easy
Health IndexHealthyServings4
Main IngredientInterest Group


 Olive oil2 Teaspoon
 Diced carrots1 Cup (16 tbs)
 Diced sweet red peppers1 Cup (16 tbs)
 Finely chopped onions1⁄4 Cup (4 tbs)
 Rice1⁄2 Cup (8 tbs)
 Lentils1⁄2 Cup (8 tbs)
 Defatted chicken stock2 Cup (32 tbs)
 Chili powder1⁄2 Teaspoon
 Ground cumin1⁄2 Teaspoon
 Peas1 Cup (16 tbs)

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


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