Classic Rice and Beans made even more nutritious with the addition of lentils.
1 1/2 tablespoons vegetable oil 1/4 cup dried lentils
1/2 cup onion, chopped 2 cups cooked pinto beans
1 cup long grain white rice 1/2 teaspoon salt
1 1/4 cups water salt and pepper to taste
In a medium deep-sided skillet with a lid, heat the oil over medium heat. Add the onion and cook, stirring until softened, about 3 minutes. Add the rice and cook, stirring, about 2 minutes. Add the water, lentils, pinto beans, salt and pepper; bring to a boil over medium-high heat stirring occasionally. Reduce the heat, cover, and simmer until the rice has absorbed most of the liquid, about 20 minutes.
Optional: You can also add: 1 cup stewed tomato, 1 cup corn
— recipe developed by Nancy McMillan