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Mexican Rice & Lentils
Originally posted by CulinaryJen in June 2003 WFD
Patti's Easter Mexican Lentils
2 cups dried lentils
1 teaspoon salt
2 cloves garlic -- quartered
4 cups water
2 tomatoes -- chopped
1/2 cup cilantro -- chopped
1/2 onion -- chopped
2 teaspoons cumin
Bring the lentils, 1 teaspoon salt, 2 quartered garlic cloves and 4 cups of water to a boil. Simmer one hour.
Add chopped tomato, fresh cilantro and onions with 2 teaspoons of cumin. Continue to simmer.
Patti's Mexican Rice
2 cups basmati rice
1/2 red onion -- minced
1 clove garlic -- minced
1 tablespoon olive oil
1 cup cilantro -- chopped
1 cup tomatoes -- chopped
1 teaspoon salt
2 teaspoons cumin
2 cups water
Begin heating the olive oil in a skillet. When hot, add the onion and saute until translucent.
When the onions are cooked, add the garlic.
Then brown the rice. Once browned, add the water, cilantro, tomatoes and spices.
Bring to a boil, then cover and cook over low heat for about 15 - 20 minutes.
Serving Ideas : Instead of water, substitute with a vegetable or chicken broth.
For hotter rice, try adding 1/4 tsp. cayenne pepper.
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