El Paso Brown Rice
- Ready In:
- 55mins
- Ingredients:
- 9
- Yields:
-
1/2 cup
- Serves:
- 6
ingredients
- 1 1⁄4 cups brown rice
- 1 1⁄2 cups chicken broth
- 1⁄3 cup lentils
- 15 ounces black beans, undrained
- 15 ounces corn, undrained
- 14 1⁄2 ounces diced tomatoes, undrained
- 1⁄2 cup onion, chopped
- 1 cup salsa
- 1 tablespoon chili powder
directions
- Combine together in a large pot. Bring to a boil, then cover and simmer for about 45 minute stirring occassionally.
- This recipe freezes well.
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Reviews
-
I was really glad to find this recipe as I was in a last minute pinch for a side dish idea but what I made looked nothing at all like what is pictured. IMO, I'm a huge fan of tomatoes but there were just too many here - while I don't even see any at all in the photo while mine looked more like chili with some rice; nor do I see ay black beans. Also, it looks like there are possible spring onions in the photo but the ingredients just list generic onions - so not sure if I did it wrong. Overall, this turned out really well and was very well-received but next time I'll use either just the can of toms, the salsa (or perhaps just some pico de gallo) but not both.
RECIPE SUBMITTED BY
I'm a stay at home mom of 3 children, 4 counting my husband. My children are Deanna 12, Brendon 10 and Natalie 18 months. I love to cook different things. My husband and oldest child are very picky. So when I cook things with veggies in the recipe I put them in the food processor so they don't see it, but they are getting the vitamins from them. I have recently started Weight Watchers, so now on the prowl for new healthy recipes but that are easy to make.