One Pot Mexican Lentils and Rice

Name: One Pot Mexican Lentils and Rice
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 4 serving
Ingredients: 1/2 cup lentils; 1 cup rice; 2 onions; 4 cups stock; 2 tomatoes; 4 garlic cloves; 2 chipotles in adobo; 1/2 teaspoon cumin; pinch of cinnamon; 1.5 teaspoons salt; freshly cracked black pepper; 1 tablespoon olive oil

User Reviews

4.4

72 reviews

Good

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr 10 mins
Servings
4
Calories
344 kcal
Course
Main Course
Cuisine
Vegetarian

One Pot Mexican Lentils and Rice

Ximena Brandt

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Here's an easy way to make a delicious Lentils and Rice dish. You can go easy on the chipotle if you want a milder version. We used some homemade veggie stock and it was delish!

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Ingredients

Servings

1/2 cup lentils
1 cup rice
2 onions
4 cups stock
2 tomatoes
4 garlic cloves
2 chipotles in adobo
1/2 teaspoon cumin
pinch of cinnamon
1.5 teaspoons salt
freshly cracked black pepper
1 tablespoon olive oil

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Instructions

Thinly slice 2 onions. Add them to a tablespoon of oil and cook over mediumish heat for 20-40 minutes, stirring regularly. I season them with pinches of salt throughout the caramelization process.
Roast two tomatoes in a 400F oven for 20-25 minutes.
Add 1/2 cup of lentils to a heaping cup of water in a saucepan. Bring to a boil and then let simmer for 10-15 minutes or until most of the water is absorbed. Drain and set aside.
When the onions are mostly caramelized, add the two roasted tomatoes to a blender or food processor along with 2 chipotles in adobo and 4 garlic cloves. Combine well.
Set aside some of the caramelized onions for garnish if you want.
Add 4 cups of stock (or water) and one teaspoon of salt to the caramelized onions. Bring to a boil and then let simmer for a few minutes.
Add the parboiled lentils, the tomato-chipotle mixture, one cup of rice, 1/2 teaspoon of cumin, a pinch of cinnamon, and some freshly cracked pepper. Combine well and then bring to a boil. Reduce heat and let simmer until most of the liquid is absorbed.
Take a taste for seasoning (I added another 1/2 teaspoon of salt). Remove from heat, cover, and let sit in its own steam for 5-10 minutes.
Serve immediately and store leftovers in an airtight container in the fridge.

Notes

I used yellow onions for this batch but I've tried caramelizing white onions before and they seem to work just as well.
I usually season throughout the caramelization process, adding a pinch of salt at a time (approx. 1 teaspoon total).
I used unsalted homemade vegetable stock for this recipe. If you are using store-bought stock that's high in sodium you won't need to add as much salt as I did.