Spicy Rice, Bean and Lentil Casserole
"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."
-
-
-
-
-
MORE
- Ready In:
- 58mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 2 teaspoons vegetable oil
- 2 -3 garlic cloves, smashed
- 1 cup chopped onion
- 3⁄4 cup chopped green pepper
- 3 3⁄4 cups vegetable stock
- 3⁄4 cup brown rice
- 1⁄2 cup green lentil
- 1 teaspoon dried basil
- 1 teaspoon chili powder
- 1 (19 ounce) can red kidney beans, rinsed and drained
- 1 cup canned corn kernels or 1 cup frozen corn kernels, drained
- 1 cup mild salsa or 1 cup hot salsa
directions
- In a non stick saucepan, heat oil over medium high heat.
- Add garlic, onions and green pepper, cook for 3 minutes.
- Stir in stock, brown rice, lentils, basil and chili powder, bring to boil.
- 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.
- Stir in beans, corn and salsa, cover and cook for 5 minutes or until heated through.
Join The Conversation
all
reviews
tweaks
q&a
sort by:
-
-
-
Absolutely delicious! I made this exactly as written, except I used white rice instead of brown. The flavor was a little bland for us, so I added some hot sauce at the table. Next time I will add some jalapenos to the sauteed vegetables. To change it up, I may add some mango salsa. I think the sweet/hot mixture will be delicious with the flavor combination that is already here. -
Great easy recipe! I did add chopped kale and some Cayenne pepper. I also substituted pinto beans and fresh hot salsa. My husband and I loved it! -
Came out a little soupy, but was otherwise good.
see 16 more
RECIPE SUBMITTED BY
