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Lentils.org

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Mexican Lentils & Rice

Prep Time: 15 Minutes

Total time: 35 Minutes

Servings: 8

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Recipe by

Lentils.org

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Ingredients

Directions

Nutrition

Ingredients

    2 Tbsp (30 mL) canola oil, divided

    3 poblano chili peppers, halved lengthwise, seeded, and cut into thin strips

    4 cups (1 L) water

    1 (8 oz/227 mL) can tomato sauce

    3/4 cup (175 mL) green lentils

    3/4 cup (175 mL) long grain white rice

    3 garlic cloves, minced

    1 1/2 tsp (7 mL) salt

    1 lime, halved

    1 tomato, diced

    2 green onions, finely chopped

    1/2 cup (125 mL) chopped fresh cilantro

Directions

  1. In a 12-inch (30 cm) non-stick pan or skillet, heat 1 Tbsp (15 mL) of oil over medium-high heat. Cook the peppers for 4 minutes or until beginning to lightly brown on the edges, stirring occasionally.
  2. Stir in water, tomato sauce, lentils, and rice. Bring to a boil over medium-high heat. Reduce heat, cover, and simmer for 20 minutes or until water is absorbed. Remove from heat.
  3. Stir in garlic, remaining 1 Tbsp (15 mL) oil, and salt. Squeeze lime juice evenly over top and garnish

>Poblano peppers range from mild to medium heat, with most of the heat coming from the seeds and membrane. For a milder dish, you can always substitute green bell pepper.

Nutritional Information

  • Serving Size: 1 cup (250 mL)
  • Per serving:
  • Calories 150
  • Total Fat 2 g
  • Saturated Fat 0 g
  • Cholesterol 0 mg
  • Carbohydrates 29 g
  • Dietary Fibre 4 g
  • Sugar 3 g
  • Protein 6 g
  • Sodium 580 mg
  • Potassium 240 mg
  • Folate 74 mcg

Tags

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