This bean dip is SO good! And it is even better for you. I was going to call it The Healthiest Bean Dip You'll Ever Eat, but I knew that would make you think it wouldn't taste good! But you'll just have to trust me and my team of expert tasters. Ok, they are not professionals, they are my kids, but they do have good taste! :) You won't even have to feel guilty about the 1/2 bag of chips you will want to eat with this dip if you try my recipe for baked rice tortilla chips.
All That and a Bag of Chips Bean Dip
3 cups water
1 cup basmati rice
1/2 cup lentils-I used mung dal which is a split yellow lentil, but you can use any lentil that you prefer
salt to taste
juice from 1 lime or 1/4 cup bottled lime juice
1/2 cup finely chopped fresh cilantro
1 clove garlic finely minced
Mix water, rice, and lentils in a pot with the 3 cups of water. Bring to a boil, reduce heat, cover and simmer. Add the herbs and salt when there is still a little water left to be absorbed. Add the lime juice when it is finished cooking.
Next mix the rice mixture with a can of Great Northern beans that have been drained, rinsed, and slightly mashed. Add 2 tbsp of taco seasoning to the mixture and stir. Of course you can modify this as desired. I have added a can of re fried beans and salsa and corn. I have also added pinto beans and chopped spinach and lots more garlic. This is good served hot or cold and makes a delicious burrito.
If you want to make the rice tortilla chips, simply cut the tortillas into wedges and brush lightly with olive oil and sprinkle with cumin and salt. Bake at 400 degrees until crispy but not burned. If you do not follow a gluten free diet you can make these with whole grain tortillas if desired. The rice chips do turn out deliciously crunchy!