One Pot Mexican Lentils and Rice
Here's an easy way to make a delicious Lentils and Rice dish. You can go easy on the chipotle if you want a milder version. We used some homemade veggie stock and it was delish!
- Prep time
- 20 min
- Cook time
- 50 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1/2 cup lentils
- 1 cup rice
- 2 onions
- 4 cups stock
- 2 tomatoes
- 4 garlic cloves
- 2 chipotles in adobo
- 1/2 teaspoon cumin
- pinch of cinnamon
- 1.5 teaspoons salt
- freshly cracked black pepper
- 1 tablespoon olive oil
Instructions
- 1
Thinly slice 2 onions. Add them to a tablespoon of oil and cook over mediumish heat for 20-40 minutes, stirring regularly. I season them with pinches of salt throughout the caramelization process.
- 2
Roast two tomatoes in a 400F oven for 20-25 minutes.
- 3
Add 1/2 cup of lentils to a heaping cup of water in a saucepan. Bring to a boil and then let simmer for 10-15 minutes or until most of the water is absorbed. Drain and set aside.
- 4
When the onions are mostly caramelized, add the two roasted tomatoes to a blender or food processor along with 2 chipotles in adobo and 4 garlic cloves. Combine well.
- 5
Set aside some of the caramelized onions for garnish if you want.
- 6
Add 4 cups of stock (or water) and one teaspoon of salt to the caramelized onions. Bring to a boil and then let simmer for a few minutes.
- 7
Add the parboiled lentils, the tomato-chipotle mixture, one cup of rice, 1/2 teaspoon of cumin, a pinch of cinnamon, and some freshly cracked pepper. Combine well and then bring to a boil. Reduce heat and let simmer until most of the liquid is absorbed.
- 8
Take a taste for seasoning (I added another 1/2 teaspoon of salt). Remove from heat, cover, and let sit in its own steam for 5-10 minutes.
- 9
Serve immediately and store leftovers in an airtight container in the fridge.