Mexican Rice and Lentils
This simple, healthy recipe is easy to make and packed with flavor. These Mexican rice and lentils are naturally gluten free, vegan, low fat and are perfect for dinner tonight! Only get one pot dirty making this delicious meal!
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Servings: 4 servings
- 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
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).
Tips: Choose lentils and rice that will cook together. Choose brown or green lentils and brown rice (jasmine rice, basmati rice, or just traditional brown rice).
This recipe can be stored in the fridge for up to 4 days.
Calories: 283kcal | Carbohydrates: 53g | Protein: 15g | Fat: 1g | Fiber: 16g | Sugar: 3g