July 18, 2011

RECIPE: Mexican Lentils and Rice

This is my new favorite way to get in some serious fiber. I ate it as-is (no cheese or anything) and it was awesome! You can use this as a taco filling, or eat it with cheese, sour cream, guacamole, etc. It basically tastes just like taco meat.

Mexican Lentils and Rice

3/4 cup dry lentils
3/4 cup uncooked brown rice
4 cups beef broth (or vegetable broth to make this vegetarian/vegan)
1 Tbsp. chili powder
1 tsp. cumin
1 tsp. onion powder
1/2 tsp. garlic powder

Combine all in a pot and bring to a boil. Reduce heat to a simmer (about med to med-low) and cook until all the water is absorbed (it took mine about 45-50 minutes). I usually cover the pot for most of the cooking time and remove it when the rice is almost done. Makes 4 servings.

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