Lentils And Rice - Mexican Style

So here's one of those everyday simple family meals that you can throw together quickly. The basic premise is lentils and rice cooked together with some Mexican spices.

rice and lentils topped with tomato and avocado salsa

Nothing fancy but cheap, nutritious and tasty.

And you could just serve it as just as it is if the fridge is bare and you need to rely on the storecupboard. Then again, it's nice to mix together a quick salsa to serve on top if you can. It adds a zing and some freshness to the plate. Alternatively, any standard mexican accompaniments will work here, including tacos or tortilla chips.

These quantities are family sized. You should easily get 4-6 servings.

For the Rice & Lentils

170g/1 cup brown lentils

375g/2 cups of basmatic rice

1 teaspoon of ground cumin

1 teaspoon paprika

1 teaspoon dried oregano

1 teaspoon salt

1 small finely chopped white onion

2 garlic cloves, crushed

1 litre/4 cups water

For The Salsa

2 cups/300g of chopped tomatoes

2 avocadoes, diced

juice of one lime

Large crushed garlic clove

dash of chilli sauce

Tacos, tortilla chips to serve if you like

Place all of the lentils and rice ingredients into a large saucepan. Bring to the boil, turn the heat right down and cook undisturbed for 25 minutes. Leave to stand for about 5 minutes or so, then fluff up with a fork and serve. Mix of the salsa ingredients together in a small serving bowl. Serve the rice and lentils on plates with the salsa scooped over the top.

> > Mexican Lentils with Rice

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