Southwest Lentils and Rice Skillet

Name: Southwest Lentils and Rice Skillet
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4 (1.5 cups each)
Ingredients: 1 Tbsp olive oil; 1 small red onion; 2 cloves garlic; 1.5 tsp cumin; 1 tsp chili powder; 1 tsp adobo seasoning; 1/2 tsp dried oregano; 1/2 tsp salt; 1/4 tsp freshly cracked black pepper; 1/2 cup brown lentils, rinsed; 1 15oz. can black beans, drained & rinsed; 1 14.5oz. can fire roasted tomatoes; 1 cup frozen corn; 2 cups vegetable broth; 3/4 cup long grain white rice, rinsed; 1/2 cup shredded cheddar cheese; 2 green onions, sliced

User Reviews

4.9

150 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings
4 (1.5 cups each)
Calories
369 kcal
Course
Lunch, Dinner
Cuisine
Mexican

Southwest Lentils and Rice Skillet

Megan Sampson

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This Southwest Lentils and Rice Skillet is packed with veggies and bold flavors for a super filling, budget-friendly, and easy to make one pot skillet meal!

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Ingredients

Servings

1 Tbsp olive oil $0.11
1 small red onion $0.42
2 cloves garlic $0.16
1.5 tsp cumin $0.15
1 tsp chili powder $0.10
1 tsp adobo seasoning $0.10
1/2 tsp dried oregano $0.05
1/2 tsp salt $0.04
1/4 tsp freshly cracked black pepper $0.02
1/2 cup brown lentils, rinsed $0.38
1 15oz. can black beans, drained & rinsed $0.79
1 14.5oz. can fire roasted tomatoes $1.25
1 cup frozen corn $0.60
2 cups vegetable broth $0.34
3/4 cup long grain white rice, rinsed $0.32
1/2 cup shredded cheddar cheese $0.58
2 green onions, sliced $0.24

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Instructions

Dice the red onion and mince the garlic. Add olive oil and onion to a large deep skillet over medium heat and sauté until onions are translucent, approximately 2-3 minutes. Add minced garlic and sauté an additional 30 seconds or until garlic is fragrant.
Add the cumin, chili powder, adobo, oregano, salt, and pepper to the skillet, stir and toast spices for about 30 seconds.
Next add in the lentils, black beans, fire roasted tomatoes (with juices), corn, and vegetable broth. Stir everything to combine. Place a lid on the skillet, turn the heat up to medium-high, and allow the mixture to come to a full boil. Once boiling, immediately reduce the heat to medium-low and simmer for 5 minutes. This will allow the lentils to start cooking first before adding the rice.
After 5 minutes, remove the lid and add the rice. Stir briefly just to evenly distribute the rice, cover with a lid, bring the skillet back to a boil, then reduce the heat again and simmer for 20 minutes.
While the mixture is cooking, grate the cheddar cheese and slice the green onions.
After 20 minutes, remove the skillet from the heat and let it rest, with the lid on, for 5 minutes. After it has rested, remove the lid, fluff the rice and gently stir to redistribute the veggies.
Top the lentils and rice mixture with shredded cheese and sliced green onions. Serve with more of your favorite toppings and enjoy!