Ingredients
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3/4 cup coarsely chopped onion
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1 tablespoon vegetable oil
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3 1/2 cups chicken broth (or 3 1/2 cups water plus 1 tsp. salt I usually add veg. cube)
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3/4 cup uncooked white rice
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1/2 cup raisins
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1/2 teaspoon ground cinnamon
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1/2 teaspoon ground cumin
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1/8 teaspoon ground cloves
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1 cup diced red bell pepper
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3/4 cup frozen green pea
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3/4 teaspoon ground black pepper
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3/4 cup diced peeled carrot
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1 cup diced peeled baking potato
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1/2 cup dried lentils, rinsed and picked over
Instructions
- In a 3-quart saucepan, cook onion in oil till crisp-tender, about 5 to 10 minutes.
- Add broth, rice, lentils, potato, carrot, raisins, and seasonings.
- Cook until rice and lentils are almost tender, about 10 to 15 minutes.
- Stir in the bell pepper and peas.
- Cover and cook about 5-10 minutes more, or until the liquid is absorbed and the rice and lentils are tender.
- Let stand 5 minutes before serving.
- I sometimes use this rice to make stuffed peppers.
- I put rice in peppers and pour canned spaghetti sauce (I usually add about 1/8 cup water to this) over, cover and bake about 45 to 60 minutes.
- I also use leftover rice to make veggie burgers.
- Enjoy!
- For Vegetarian/Vegan do not use chicken broth.