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Mexican Lentils and Rice

“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

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.
Nutrition Facts
1 each: 387 calories, 10g fat (4g saturated fat), 15mg cholesterol, 770mg sodium, 60g carbohydrate (10g sugars, 13g fiber), 17g protein.

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Reviews

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Average Rating:
  • LegalSec
    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.

  • jmscoker
    Oct 11, 2011

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

  • bengalfreak
    Feb 6, 2011

    Did not enjoy the flavor at all.

  • hemstewart
    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!

  • jmscoker
    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.