Vegan Mexican Rice and Lentils

Mexican rice and lentils are a hearty, flavorful one-pot meal that comes together with just a handful of simple ingredients. Ready in about 30 minutes, this recipe is budget-friendly, satisfying, and perfect for busy weeknights when you need something nourishing without the fuss.

The bold, savory flavors make it versatile too, you can enjoy it on its own, spoon it into tacos, use it as a base for burrito bowls, or add it to salads for an easy meal prep option. Whether you’re cooking for the week or making a quick family dinner, this dish is sure to become a go-to favorite.

How to make Mexican Rice and Lentils in one pot:

• Start by rinsing the rice and lentils in a mesh strainer
• 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.

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Mexican Rice and Lentils

Mexican rice and lentils are a flavorful, one-pot dinner that’s ready in 30 minutes. Perfect in tacos, burrito bowls, or salads, this easy recipe is great for meal prep.

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Prep Time: 5 minutes mins

Cook Time: 25 minutes mins

Total Time: 30 minutes mins

Servings: 4 servings

Guided Recipe Video

Ingredients

• 1 cup brown or green lentils
• ½ 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 tablespoon ground cumin
• 1 tablespoon dark chili powder
• ½ teaspoon sea 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.
  1 cup brown or green lentils, ½ cup brown jasmine rice, 3 cups water or 1 1/2 cups water and 1 1/2 cups vegetable stock
• 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
  1 cup organic salsa, 1 tablespoon ground cumin, 1 tablespoon dark chili powder, ½ teaspoon sea salt, pinch cayenne, 2 cups fresh spinach or kale
• Serve hot or cold. Add your favorite toppings

Recipe Notes

Tips: Choose lentils and rice that will cook together. Choose brown or green lentils and brown jasmine or basmati rice for similar cooking times. 

This recipe can be stored in the fridge for up to 4 days. 

Nutrition Information

Nutrition Facts

Amount per Serving

Calories

283

Fat

 

1

g

Carbohydrates

 

53

g

Fiber

 

16

g

Sugar

 

3

g

Protein

 

15

g

Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database.

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• 8918

Author: Samantha Rowland

Course: dinner

Cuisine: Mexican

Keyword: Vegan Mexican Lentils and Rice, Vegan rice and lentils

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FAQ’s:

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. 

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 you should try:

• Mexican Cauliflower Rice
• Cilantro Lime Cauliflower Rice
• 10 Minute Black Bean Soup
• Mexican Stuffed Zucchini Boats
• Mexican Black Bean Lentil Burgers
• Simple Corn Homemade Salsa