Taco Style Lentils & Rice

3/4 cup dry lentils
3/4 cup brown rice
2 packages taco seasoning

 In a 2-quart saucepan bring the water to a boil. As the water is heating, add the lentils, rice, and taco seasoning.  Bring to a boil, then reduce the heat to low. Place a lid on tsimmer for about 45 to 50 minutes. The water should be mostly absorbed. 

 This is good for tacos, burritoes, taco salad, or just in a bowl with some toppings. 

 I am also going to try adding sloppy joe flavorings to the finished recipe and see how that works out.

Comments

Post a Comment

Popular posts from this blog

Mexican Veggie Soup

Image
I love it when different vegetables come packaged together with the purpose of being used in a soup, stew or other dish. I picked this one up at the Hispanic market the other day, and used it to make veggie soup over the weekend. The soup turned out really good! Here is what wound up going in the soup: A chunk of cabbage (about 1/4 of a medium head) 6 stalks of celery 5 carrots A small zucchini 1 small yellow onion 1 jalepeno pepper A lime A big bunch of cilantro (I used half for the soup, and the other half went into a salsa) A small ear of corn (I also had one in my fridge that was getting on, so I used two) A medium red potato (just one, so I left the peel on and diced it kind of small) Half a chayote squash (I LOVED this in the soup. I just chopped it and tossed it in without peeling. It cooked up with a really nice, firm but tender texture and picked up the flavor of the broth wonderfully.) I chopped all that up and added to the crockpot (...
Read more
Couscous salad, side of Jambalaya rice, refried beans, tomatoes, shredded lettuce Spaghetti and Gardein meatballs 15 Bean Soup with potatoes (crockpot), creamy cucumbers Pasta e Fagioli (crockpot) Baked sweet potato, black beans & salsa, broccoli w/rice vinegar Roasted brussels sprouts with mashed potatoes, side of applesauce Spicy chik'n patty sandwiches, potato salad Taco salad with lentil-rice taco meat, corn, tomatoes, black olives, soy sour cream Amy's golden lentil soup with steamed carrots, cauliflower, green peas, canned potatoes: side of tomato/cucumber/yogurt salad Sides: Bagged salad with tomatoes & cucumber Sliced cucumbers with vinegar/mayo Steamed baby carrots with rice vinegar Steeamed broccoli with rice vinegar Light greek yogurt and fruit Applesauce Pumpkin polenta cake Lunch/work food: Amy's soups - Chunky Vegetable, Lentil veggies & hummus PB pretzels Tostitos Light greek yogurt Raisins Almond milk Oatmeal Cold cer...
Read more

Couscous Salad

Here is a couscous salad my husband loves. I omitted the cilantro last time because I hate chopping fresh herbs, and it tasted perfectly fine. 3 cup cooked couscous 1 cup canned garbanzo beans, drained 1 cup tomato(es) 1 cup cucumber(s) 3 Tbsp fresh cilantro, chopped 1/4 cup fresh lime juice 1 1/2 tsp olive oil Instructions Prepare couscous according to package directions, omitting oil/butter. Let cool. Peel, seed and chop cucumber. Chop tomato and cilantro. Mix vegetables, garbanzo beans, cilantro and cooled couscous in a large bowl. Whisk together lime juice and olive oil. Pour over couscous mixture and mix well. Chill for at least 2 hours.
Read more