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Mexican Lentils and Rice

 Mexican Lentils and Rice
“You’ll love this simple, quick-cooking, throw-in-the-pan-and-simmer meal!” Shannon Koene - Blacksburg, Virginia
4 ServingsPrep: 15 min. Cook: 40 min.

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

Directions

  • 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.
  • 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.

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Mexican Lentils and Rice (continued)

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.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.