LENTILS AND SPANISH RICE ENCHILADAS

16.10.2008 | Author: Cook | Posted in Brown rice
Find out how to cook LENTILS AND SPANISH RICE ENCHILADAS in
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LENTILS AND SPANISH RICE ENCHILADAS


Servings: 15
Ingredients: 

  • 1    Box Spanish Quick Brown Rice
    • 

  • 1/2 c  Lentils
    • 

  • 2 c  Water
    • 

  • 2 c  Grated cheese
    • 

  • 16 oz Enchilada sauce
    • 

  • 15    Corn tortillas; moistened
    •

Prepare contents of box according to package directions. Cook lentils in
the 2 cups of water and drain off excess water. (Note: lentils and rice
will cook in the same amount of time). Mix the rice and lentils and place
2 tablespoons full in each tortilla and roll. Place in a 9 x 13 pan and
cover with enchilada sauce. Sprinkle with cheese and place in oven for 20
minutes at 300 F.

Source: Arrowhead Mills ‘Quick Brown Rice’ tri-fold
Copyright 1987 Arrowhead Mills, Inc. (Reprinted with permission)
Electronic format courtesy of: Karen Mintzias

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