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.
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INGREDIENTS
Nutrition- 2teaspoons vegetable oil
- 2 -3
- 1cup chopped onion
- 3⁄4cup chopped green pepper
- 3 3⁄4cups vegetable stock
- 3⁄4cup brown rice
- 1⁄2cup green lentil
- 1teaspoon dried basil
- 1teaspoon chili powder
- 1
- 1
- 1
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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.
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