Ingredients
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2 teaspoons vegetable oil
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2 -3 garlic cloves, smashed
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1 cup chopped onion
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3/4 cup chopped green pepper
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3 3/4 cups vegetable stock
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3/4 cup brown rice
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1/2 cup green lentil
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1 teaspoon dried basil
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1 teaspoon chili powder
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1 cup canned corn kernels or 1 cup frozen corn kernels, drained
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1 cup mild salsa or 1 cup hot salsa
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1 (19 ounce) can red kidney beans, rinsed and drained
Instructions
- In a non stick saucepan, heat oil over medium high heat.
- Add garlic, onions and green pepper, cook for 3 minutes.
- Stir in stock, brown rice, lentils, basil and chili powder, bring to 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 is absorbed.
- Stir in beans, corn and salsa, cover and cook for 5 minutes or until heated through.