Mexican Lentils & Rice
Prep Time: 15 Minutes
Total Time: 35 Minutes
Servings: 8
Ingredients
Directions
Nutrition
Ingredients
Directions
- 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.
- 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.
- 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
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