Mexican Lentils & Rice

Mexican Lentils & Rice

  By lentilsorg      

April 26, 2018

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  • Prep: 15 Minutes
  • Cook: 20 Minutes

  • 15 Minutes

    20 Minutes

    35 Minutes

  • Yields: 8
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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.

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

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Nutrition Facts

Serving Size1 cup (250 mL)
Calories150
Sodium580 mg
Potassium240 mg
Protein6 g
Cholesterol0 mg
Sugar3 g
Total Fat2 g
Saturated Fat0 g
Total Carbohydrates29 g
Dietary Fiber4 g