Chihuahua Rice

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Chihuahua Rice

 

 

1 1/2 cups long grain white rice

4 teaespoons olive oil

2 garlic cloves, crushed

2 tablespoons (8 tsp) finely chopped pickled jalapeno chillies

1 brown (yellow) onion, finely chopped

1 carrot, finely chopped

1 yellow capsicum (bell pepper), finely chopped

200 g (7 oz) green beans, cut into 3cm lengths

400 g (14 oz) can lentils, drained, rinsed

1/4 cup finely chopped fresh flat-leaf parsley leaves

 

 

1. Cook rice following packet directions. Cool. Stir with a fork to

separate grains.

 

2. Meanwhile, heat oil in a frying pan over medium heat. Add garlic,

chillies, onion, carrot and capsicum (bell pepper). Cook, stirring,

for 5 minutes or until vegetables are just tender.

 

3. Add beans and lentils. Cook for 3 to 5 minutes or until beans are

tender and lentils heated through.

 

4. Stir in parsley. Season with salt and pepper.

 

5. Add vegetable mixture to rice. Stir gently to combine. Serve.

 

 

Serves 8.