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Mexican Lentils and Rice Recipe

Read Reviews (5)
3.2 5
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“You’ll love this simple, quick-cooking, throw-in-the-pan-and-simmer meal!” Shannon Koene - Blacksburg, Virginia
TOTAL TIME: Prep: 15 min. Cook: 40 min.
MAKES:4 servings
TOTAL TIME: Prep: 15 min. Cook: 40 min.
MAKES: 4 servings

Ingredients

  • 1 medium onion, chopped
  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • 1-1/2 cups vegetable broth
  • 1/2 cup dried lentils, rinsed
  • 3 teaspoons chili powder
  • 1-1/2 teaspoons ground cumin
  • 1 cup frozen corn
  • 1 cup salsa
  • 1/4 cup tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon white vinegar
  • 2 cups hot cooked brown rice
  • 3/4 cup shredded reduced-fat sharp cheddar cheese

Nutritional Facts

1 cup lentil mixture with 1/2 cup brown rice and 3 tablespoons cheese equals 387 calories, 10 g fat (4 g saturated fat), 15 mg cholesterol, 770 mg sodium, 60 g carbohydrate, 13 g fiber, 17 g protein.

Directions

  1. In a large saucepan, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add the broth, lentils, chili powder and cumin. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until lentils are almost tender.
  2. Stir in the corn, salsa, tomato paste, oregano and vinegar. Bring to a boil. Reduce heat; cover and simmer 10 minutes longer or until lentils are tender. Serve with rice; sprinkle with cheese. Yield: 4 servings.
Originally published as Mexican Lentils and Rice in Healthy Cooking February/March 2010, p49

Nutritional Facts

1 cup lentil mixture with 1/2 cup brown rice and 3 tablespoons cheese equals 387 calories, 10 g fat (4 g saturated fat), 15 mg cholesterol, 770 mg sodium, 60 g carbohydrate, 13 g fiber, 17 g protein.

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

Reviews for Mexican Lentils and Rice(5)

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (2)
3 Star
 (0)
2 Star
 (1)
1 Star
 (1)
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MY REVIEW
Reviewed Feb. 27, 2014

Not very good. Too much chili powder. I did not add the corn or cheese. Not a good combination, going to have to throw the rest out.

MY REVIEW
Reviewed Oct. 11, 2011

Didn't add anything from Step 2 (but cooked longer) and made tacos! Added roasted bell pepper and got rave reviews.

MY REVIEW
Reviewed Feb. 6, 2011

Did not enjoy the flavor at all.

MY REVIEW
Reviewed Feb. 15, 2010

I wanted my children to eat this, so per the other reviewer's comments that it was spicy, I lowered the salsa to 3/4 cup and the chili powder to 2 1/4 tsp. My kids enjoyed this! I have wanted to try lentils for awhile and this recipe was a great start - thank you!

MY REVIEW
Reviewed Feb. 1, 2010

Spicy! I would consider this more Southwest than Mexican. I spooned mine in a half bell pepper, my husband made a burrito. Full of flavor. Great vegetarian dinner! Too spicy for the kids. For a splurge of flavor and cals, add a spoon of sour cream.

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