|10 min||1 h 40 min||8|
|1 1/2 tbsp||Canola oil|
|1 cup chopped||Yellow onion|
|3 clove(s)||Garlic (minced)|
|3 tbsp||Chipotle chiles in adobo sauce, La Costena (chopped, with 45mL sauce)|
|1 tsp||Oregano, dried|
|1 tsp||Savory, ground|
|1/2 tsp||Black pepper|
|1 cup||Salsa, ready-to-serve, low sodium, hot/medium|
|1 cup||Basmati rice, dry|
|1 cup||Green lentils, raw|
|1 can(s) (15 oz)||Red kidney beans, canned, drained (rinsed)|
|4 1/2 cup||Water|
|1 leaf||Bay leaf|
|1 cup shredded||Cheddar cheese, reduced fat (18%)|
1. Preheat oven to 350 ºF (180 ºC). Lightly spray 3-quart casserole with canola oil cooking spray and set aside.
2. In large soup pot, heat canola oil over medium-high heat.
Add onions, reduce heat to medium and cook for 3-4 minutes.
Add garlic, chipotle peppers, oregano, savory and black pepper and cook for 1-2 minutes more.
Stir in salsa and deglaze pan.
3. Add brown rice, lentils, kidney beans, water and bay leaf. Bring to a boil.
Transfer mixture to prepared baking dish.
Cover with foil and bake in preheated oven for about 1 1/4-1 1/2 hours or until rice and lentils are tender and no water remains.
Stir twice during baking, replacing foil before returning to oven. Remove bay leaf before serving.
4. Remove from oven and sprinkle with cheese. Leave foil off and return to oven for 3-4 minutes to melt cheese. Remove bay leaf before serving.