In a little olive oil saute onion, carrots and celery. Add the brown rice, lentils and chicken stock.
Bring to a boil. Cover and turn down to a simmer for 50 minutes or until liquid is absorbed and lentils and brown rice are cooked.
Sometimes I add in bell pepper, peas or zucchini at the end.
I love to eat it topped with my favorite mexican hot sauce and maybe a little cheese or tomato.
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