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.
Ingredients:
2 teaspoons vegetable oil
2 -3 garlic cloves, smashed
1 cup chopped onions
3/4 cup chopped green 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 ounce) cans red kidney beans, rinsed and drained
1 cup canned corn kernels or 1 cup frozen corn kernels, drained
1 cup mild salsa or 1 cup hot salsa
Steps/Methods:
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.
