One Pot Mexican Lentils and Rice
User Reviews
4.4
48 reviews
Good
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Prep Time
20 mins
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Cook Time
50 mins
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Total Time
1 hr 10 mins
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Servings
4
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Calories
344 kcal
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Course
Main Course
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Cuisine
Vegetarian
One Pot Mexican Lentils and Rice
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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
- 1/2 cup lentils
- 1 cup rice
- 2 onion
- 4 cups stock
- 2 tomato
- 4 garlic cloves
- 2 chipotles in adobo
- 1/2 teaspoon cumin
- pinch of cinnamon
- 1.5 teaspoons salt
- black pepper freshly cracked
- 1 tablespoon olive oil
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.
Nutrition Information
Show Details
Calories
344kcal
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 344 kcal
% Daily Value*
| Calories | 344kcal | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.4
48 reviews
Good
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