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.

Course dinner

Cuisine Mexican

Keyword Vegan Mexican Lentils and Rice, Vegan rice and lentils

Prep Time 5

Cook Time 25

Total Time 30

Servings servings

Calories 283kcal

Author Samantha Rowland

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

Video

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