Spicy Rice, Bean and Lentil Casserole

Total Time
58mins
Prep
10 mins
Cook
48 mins

Fibre packed, vegetarian nutritionally complete meal. I used a mix of yellow and green split peas, instead of green lentils, the kidney beans can be substituted with any other type beans also. Can be reheated in microwave, next day for lunch at work. from the local newspaper through The Canadian Press.

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Ingredients

Nutrition

Directions

  1. In a non stick saucepan, heat oil over medium high heat.
  2. Add garlic, onions and green pepper, cook for 3 minutes.
  3. Stir in stock, brown rice, lentils, basil and chili powder, bring to boil.
  4. Reduce heat to medium low and cook, covered and stirring occasionally, for 30 to 40 minutes or until rice and lentils are tender and liquid is absorbed.
  5. Stir in beans, corn and salsa, cover and cook for 5 minutes or until heated through.
Most Helpful

5 5

I made this for my work Christmas party. Being the only vegan, I needed to make sure there was something I could eat! I doubled the recipe, which doubles beautifully, and everyone loved it! Very simple to make and will now be one of my go to recipes!

5 5

This is very easy and very tasty. I subbed red lentils and white basmati rice as that was what I had on hand. I also used homemade salsa.I would definitely make this again. Thanks for the recipe

4 5

Wonderful - even my hubby enjoys this (and he is a picky eater)