- 1 1/2 cups long grain brown rice
- 1/2 cup shredded Monterey Jack cheese
- 1 Serrano chili, minced
- 2 tablespoons olive oil
- 1 large egg
- 1/4 cup sliced green onions
- 1/2 cup diced carrots
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons minced garlic
- 2 tablespoons lime juice
- 1 tablespoon minced canned Chipotle chilies in adobo sauce
- 8 ounces lentils
- 3 cups vegetable stock
- 1/2 cup finely diced jicama
- 1/2 cup finely diced red bell pepper
- Chopped fresh cilantro
Cook rice in large pot of boiling salted water until tender, about 45 minutes. Drain. Transfer rice to large bowl. Add cheese and serrano and stir until cheese melts. Season to taste with salt and pepper. Cool. Stir in egg.
Heat 1 tablespoon oil in heavy large saucepan over medium heat. Add green onion, carrots, salt and pepper and stir until tender but not brown. Add garlic and stir 1 minute. Add lime juice and chipotles. Increase heat and boil until most of liquid evaporates. Add lentils and stock. Bring to boil. Reduce heat and simmer until lentils are tender but not mushy, about 20 minutes. Stir in jicama and red bell pepper.
Heat remaining 1 tablespoon oil in large nonstick skillet over high heat. Add rice mixture to skillet. Using spatula, press into even layer, covering bottom of skillet completely. Reduce heat to medium; cover and cook until bottom of pancake is golden brown and crisp, about 10 minutes. Turn pancake over and cook until golden brown. Transfer pancake to platter. Spoon lentils over. Garnish with cilantro. Cut into wedges and serve.