One Pot Cheesy Mexican Lentils, Black Beans and Rice
User Reviews
4.4
One Pot Cheesy Mexican Lentils, Black Beans and Rice
Description
One Pot Cheesy Mexican Lentils, Black Beans and Rice brings together staple ingredients like brown rice and green lentils simmered in vegetable broth until tender. The dish incorporates fire roasted tomatoes, canned green chiles, shredded zucchini, and corn to create layers of texture and subtle vegetal notes. A seasoning blend of chili powder, cumin, and optional chipotle powder introduces smoky and mildly spicy elements, amplified by the addition of both sharp cheddar and mozzarella cheeses, which melt to give a creamy and cohesive finish. Cooking everything in one pot simplifies preparation and cleanup while allowing flavors to meld.
The finished dish offers a satisfying contrast of soft grains and beans with tender vegetables, bound by a flavorful cheese sauce. It is suitable as a stand-alone meal or a substantial side dish. The warming spices and melted cheese create a comforting dish that works well served with fresh cilantro garnish for a touch of brightness.
The recipe includes a step to drain excess liquid after simmering, ensuring the final texture isn’t overly wet but nicely moist. The final melting of cheese over low heat forms a bubbly, cheesy topping for added richness. This layered process results in a balanced dish that is filling without being heavy.
Ingredients
- 1/2 cup yellow onion diced
- 1 clove garlic grated or minced
- 1/2 cup brown rice long grain, uncooked
- 1/2 cup green lentils rinsed (brown or red lentils may also be used, uncooked
- 2-3 cups vegetable broth low sodium
- 1 teaspoon chili powder
- 1/2 teaspoon cumin ground
- 1/4 teaspoon chipotle powder optional, ground
- kosher salt fresh ground, to taste
- black pepper fresh ground, to taste
- 15 ounce black beans drained and rinsed, canned
- 1/2 cup fire roasted tomatoes drained
- 4 ounce diced green chiles canned
- 1 zucchini shredded, small
- 1/2 cup corn defrosted frozen
- 1 cup Red Enchilada Sauce
- 3/4 cup cheese I used sharp cheddar and part skim mozzarella, shredded
- cilantro optional, for garnish
Instructions
- Heat a large pot or saucepan over medium high heat. When the pot is heated spray with cooking oil and add in the onion and garlic. Sauté for 2-3 minutes then add in the brown rice and lentils.
- Add in the vegetable stock, stir and bring to a boil. Once boiling, cover and reduce the heat to low. Simmer for 35-45 minutes, or until the lentils and rice are tender. If there's any excess liquid drain it.
- Season the rice and lentils with salt, pepper, chili powder, cumin and chipotle powder. Add in the remaining ingredients except 1/4 cup of the cheese and stir together.
- Heat the mixture until the cheese is melted. Top with the remaining cheese and cover with a lid. Heat on low until the cheese is melted and the mixture is bubbly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4-5 servings
Amount Per Serving
Calories 356 kcal
% Daily Value*
| Calories | 356kcal | 18% |
| Carbohydrates | 61g | 20% |
| Protein | 21g | 42% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Cholesterol | 10mg | 3% |
| Sodium | 1214mg | 51% |
| Fiber | 15g | 60% |
| Sugar | 12g | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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