Spicy Rice, Bean, and Lentil Casserole

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* Exported from MasterCook *

 

Spicy Rice, Bean, and Lentil Casserole

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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2 teaspoons vegetable oil

2 teaspoons minced garlic

1 cup chopped onions

3/4 cup chopped green bell peppers

3 3/4 cups vegetable stock

3/4 cup brown rice

1/2 cup green lentils

1 teaspoon dried basil

1 teaspoon chili powder

1 19 oz can red kidney beans -- rinsed and drained

1 cup canned or frozen corn kernels -- drained

1 cup medium salsa

 

Serves 4 to 6. In a nonstick saucepan, heat oil over medium-high heat. Add

garlic, onions, and green peppers; cook for 3 minutes. Stir in stock, brown

rice, lentils, basil, and chili powder; bring to a 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 has been absorbed.

 

Stir in beans, corn, and salsa; cover and cook for 5 minutes or until heated

through.

 

Source:

" The Beans, Lentils, and Tofu Gourmet "

Copyright:

" 2000 "

 

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Per Serving (excluding unknown items): 783 Calories; 8g Fat (9.6% calories from

fat); 40g Protein; 141g Carbohydrate; 26g Dietary Fiber; 2mg Cholesterol; 1550mg

Sodium. Exchanges: 9 Grain(Starch); 2 Lean Meat; 1 Vegetable; 1 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0