Southwest Lentils and Rice Skillet
User Reviews
4.9
Southwest Lentils and Rice Skillet
Description
The recipe starts by sautéing diced red onion and garlic in olive oil, then toasting a warming blend of cumin, chili powder, adobo seasoning, oregano, salt, and pepper. The combination builds a layered spice profile common to southwest cuisine. Brown lentils and black beans provide protein and texture, while fire-roasted tomatoes and corn contribute sweetness and depth.
After bringing the mixture to a boil and briefly simmering with the lentils, white rice is added to finish cooking with the absorbed flavors. The result is a one-pan meal where rice and lentils are tender but distinct. Shredded cheddar stirred in at the end melts into the mixture, adding a creamy, sharp finish. Sliced green onions top the dish to provide freshness and color contrast.
This skillet meal is filling and nutritionally balanced, suitable as a main dish or a side alongside proteins. It can be served alone or garnished with additional toppings like sour cream or avocado if desired.
Ingredients
- 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 oregano $0.05, dried
- 1/2 tsp salt $0.04
- 1/4 tsp black pepper $0.02, freshly cracked
- 1/2 cup brown lentils $0.38, rinsed
- 1 oz. black beans $0.79, canned, drained and rinsed
- 1 .5oz. fire-roasted tomato $1.25, canned
- 1 cup corn $0.60, frozen
- 2 cups vegetable broth $0.34
- 3/4 cup white rice $0.32, long grain, rinsed
- 1/2 cup cheddar cheese $0.58, shredded
- 2 green onion $0.24, sliced
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!
Nutrition Information
Show DetailsNutrition Facts
Serving: 4(1.5 cups each)
Amount Per Serving
Calories 369 kcal
% Daily Value*
| Serving | 1.5cups | |
| Calories | 369kcal | 18% |
| Carbohydrates | 59g | 20% |
| Protein | 14g | 28% |
| Fat | 9g | 14% |
| Sodium | 872mg | 36% |
| Fiber | 10g | 40% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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