Mexican Lentils And Rice Recipe
Ingredients
| Olive oil | 2 Teaspoon | |
| Carrots | 1 Cup (16 tbs), diced | |
| 1 cup diced sweet red peppers | ||
| Onions | 1/4 Cup (16 tbs), finley chopped | |
| Rice | 1/2 Cup (16 tbs) | |
| Lentils | 1/2 Cup (16 tbs) | |
| 2 cups defatted chicken stock | ||
| 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.
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.
Chef
