Mexican rice and lentils are a satisfying, inexpensive, and simple dinner recipe! This one-pot healthy meal is gluten free, vegan, low fat and full of flavor. With only a handful of ingredients, this simple Mexican inspired dish is ready in about 30 minutes and requires very little work. Perfect for meal prep too!
Why this recipe works:
- This vegan dish is healthy, filling and full of fiber and protein
- All you need is one pot to make this entire meal
- Great for tacos, on salads, or homemade burrito bowls, this Mexican rice and lentil dish is perfect for meal prep
How to make Mexican Rice and Lentils in one pot:
- Start by rinsing the rice and lentils in a mesh strainer (affiliate)
- Once the rice and lentils are rinsed, add them to a pot with water (or stock) and bring to a boil. Once boiling, turn down the heat to low and cover. Cook for about 15 minutes until the rice is cooked and the lentils are tender.
- Turn off the heat and add the salsa, spices and spinach. Stir well and allow the spinach to wilt.
- Serve hot or cold.
How to serve this simple vegan Mexican Rice and Lentil Recipe
- As a burrito bowl – start the bowl with chopped romaine lettuce, add the Mexican rice and lentils, top the rice and lentils with chopped roasted red pepper, avocado, and a bit more salsa for dressing.
- In tacos/burritos/enchiladas – serve with hard or soft taco shells and use the Mexican Rice and lentils as the taco filling instead of meat for a meatless but filling dish. Top with your favorite toppings
- As a breakfast hash – you can use the leftover Mexican Rice and Lentils as a base for breakfast the next day. Top with eggs or coconut bacon for a simple but filling breakfast.
FAQ’s and Substitutions:
Can you make this ahead of time?
Yes, this Mexican lentil and rice recipe can be made up to 4 days ahead of time and stored in the refrigerator in a sealed container. Reheat in the microwave or on the stove.
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This recipe can also be frozen in individual servings and reheated from frozen or defrosted in the fridge before reheating.
What kind of rice do you need to use?
This recipe calls for rice that will cook along side the lentils. You will want to use a brown rice (jasmine, basmati or regular brown rice) so that the rice doesn’t’ get over cooked while the lentils are cooking.
What kind of lentils can you use?
This recipe calls for brown or green lentils. They can be sprouted or regular. Red lentils will not work since they cook up quicker than rice and get a very sticky texture when overcooked.
If you like this recipe for Mexican Lentils and Rice you should try:
- Mexican Cauliflower Rice
- Cilantro Lime Cauliflower Rice
- 10 Minute Black Bean Soup
- Grilled Veggie Mexican Chopped Salad
- Mexican Stuffed Zucchini Boats
- Mexican Black Bean Lentil Burgers
- Simple Corn Homemade Salsa
Mexican Rice and Lentils
Guided Recipe Video
Ingredients
- 1 cup brown or green lentils
- 1/2 cup brown jasmine rice
- 3 cups water or 1 1/2 cups water and 1 1/2 cups vegetable stock
- 1 cup organic salsa
- 1 tbs. ground cumin
- 1 tbs. dark chili powder
- 1/2 tsp. salt
- pinch cayenne
- 2 cups fresh spinach or kale
Instructions
- In a large pot, add the lentils and rice to the pot. Cover with water and let sit 2-3 minutes to soak. Drain the water and then cover in 3 cups of water or 1 1/2 cups of water and 1 1/2 cups vegetable broth.
- Cook over medium high heat until the pot reaches a slight boil. Turn down to low and cover. Cook 20 minutes or until the lentils are tender and the water has been absorbed.
- Once the water has been absorbed, turn off the heat. Add the salsa, cumin, chili powder, salt, cayenne and spinach. Stir to combine
- Serve hot or cold. Add your favorite toppings like roasted red pepper, avocado, guacamole, greek yogurt (dairy free or regular).
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Notes
Nutrition Information
Update Notes: This recipe was originally posted in January 2016, but was published again in May of 2019 to include step by step directions, new photos and a video.
Michelle
OMG! Loved this recipe! I used spinach and instead of the stock I used 1/2 a veggie stock cube and omitted the salt as that is what I had on hand. I have eaten this with eggs at breakfast, with tofu for lunch and as a side with roasted pork! This is definitely a keeper!
Samantha Rowland
This is so great to hear Michelle!! Thank you for letting me know!
Evelina
What if I use white rice instead of brown rice? Can I use red lentils then? I think they take around the same timw to cook.
Samantha Rowland
Hi there, I have not tried this so I cannot tell you the outcome but in theory it should work! Let me know if you try it!
Gabi
Can this be made in an InstaPot/Pressure Cooker? How would you adjust the cooking time? Thanks!
Samantha Rowland
Yes! You can cook this on low pressure for 15 minutes and allow for natural release.
Maggie Unzueta
This dish looks amazing. I wish I could eat that right now!
Eve
I was looking for a quick easy recipe to make with lentils and came across this . I enjoyed this meal and will make it again with less cumin next time; I found the listed amount to overpower the dish. I can see using this to stuff bell peppers with. I enjoyed it. Thank you.
Lynne @ MyGourmetConnection
I love lentils, but never thought to combine them with brown rice. Great idea for a meatless meal!
LydiaF
I usually make lentils and rice with Lebanese flavors. I love this one for a change. Bet it’s great as a tortilla filling, too :)
Tanya @ Mom's Small Victories
This sounds delicious and worth a try. Thanks for sharing with Small Victories Sunday Linkup. Pinning to our linkup board and hope you found some great posts to visit this week!
Wendy, A Day in the Life on the Farm
What a great take on rice and beans. Great post.
Lauren @ Sew You Think You Can Cook
Love the nutrient break down in your post.
Jess @hellotofit
I’ve never made homemade Spanish rice…yikes!! My default in college was Zataran’s, haha. Pinned this to try later :)
Serena | Serena Bakes Simply From Scratch
This looks wonderful! Such a great comfort food dish!
Liz
I love lentils and it’s been way too long since I’ve made any! Your recipe looks so flavorful and delicious!
Nancy Andres @ www.colors4health.com
Love the way you compare your dish to one made with pasta. Lentils and rice lead by a mile. Thanks for sharing on Inspire me Monday. I have a new blog that I’m so excited about and I hope you’ll check it out. I will be sharing vegan recipes on it in the coming months. Nancy Andres @ http://www.colors4health.com
Elizabeth C.
This recipe looks delicious. I’m bookmarking it to make!
Tammi @Momma's Meals
I’ve been trying to find some good lentil recipes I love this and I’m making it this week for sure! Happy Sunday!
rachel@ atheltic avocado
as a college student, I delight in cheap yet nutritious dinners like this!! noms!
Rebecca @ Strength and Sunshine
Yum! So perfectly hearty and satisfying! I love all that salsa! Mexican never fails to fill you up and make you feel good!