Place brown rice, water and salt in rice cooker or sauce pan covered on low. In a medium bowl combine, tomatoes, onion, cilantro, lime juice, garlic salt, olive oil and Serrano pepper. Set aside.
Once rice is cooked, while still hot, add lentils and corn. Stir to combine. Fold rice mixture into tomato mixture. Serve warm.
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|Serving Size: 1 Serving (239g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 23 (13%)|
|Amt Per Serving||% DV|
|Total Fat 2.5g||3 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 1.3g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 0mg||0 %|
|Sodium 252.7mg||9 %|
|Potassium 270mg||7 %|
|Total Carbohydrate 36.1g||11 %|
|Dietary Fiber 2.7g||11 %|
|Sugars, other 33.5g|
|Protein 4.1g||6 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 176
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