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Ingredientes
- 1 1/2 c. Long-grain brown rice
- 1/2 c. Shredded Monterey Jack cheese
- 1 x Serrano chili chopped
- 2 Tbsp. Extra virgin olive oil
- 1 lrg Egg
- 1/4 c. Sliced green onions
- 1/2 c. Diced carrots
- 2 tsp Salt
- 1 tsp Freshly-grnd black pepper
- 2 Tbsp. Chopped garlic
- 2 Tbsp. Lime juice
- 1 Tbsp. Chopped canned Chipotle chilies in adobo sauce
- 8 ounce Lentils
- 3 c. Vegetable Stock see * Note
- 1/2 c. Finely-diced jicama
- 1/2 c. Finely-diced red bell pepper Minced fresh cilantro
Direcciones
- Cook rice in large pot of boiling salted water till tender, about 45 min. Drain. Transfer rice to large bowl. Add in cheese and serrano and stir till cheese melts. Season to taste with salt and pepper. Cold. Stir in egg.
- Heat 1 Tbsp. oil in heavy large saucepan over medium heat. Add in green onion, carrots, salt and pepper and stir till tender but not brown. Add in garlic and stir 1 minute. Add in lime juice and chipotles. Increase heat and boil till most of liquid evaporates. Add in lentils and stock. Bring to boil. Reduce heat and simmer till lentils are tender but not mushy, about 20 min. Stir in jicama and red bell pepper.
- Heat remaining 1 Tbsp. oil in large non-stick skillet over high heat. Add in rice mix to skillet. Using spatula, press into even layer, covering bottom of skillet completely. Reduce heat to medium; cover and cook till bottom of pancake is golden brown-brown and crisp, about 10 min. Turn pancake over and cook till golden brown-brown. Transfer pancake to platter. Spoon lentils over. Garnish with cilantro. Cut into wedges and serve.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 403g | |
| Recipe makes 4 servings | |
| Calories 628 | |
| Calories from Fat 135 | 21% |
| Total Fat 15.33g | 19% |
| Saturated Fat 4.58g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 65mg | 22% |
| Sodium 2001mg | 83% |
| Potassium 905mg | 26% |
| Total Carbs 97.12g | 26% |
| Dietary Fiber 22.1g | 74% |
| Sugars 5.49g | 4% |
| Protein 26.17g | 42% |
