Best Mexican Brown Rice Lentils Recipes

ONE POT MEXICAN LENTILS AND RICE

Steps:

• 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.
• Roast two tomatoes in a 400F oven for 20-25 minutes.
• 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.
• 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.
• Set aside some of the caramelized onions for garnish if you want.
• 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.
• 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.
• 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.
• Serve immediately and store leftovers in an airtight container in the fridge.

MEXICAN BROWN RICE & LENTILS

Steps:

• Combine all ingredients, including canned tomato liquid, in stockpot.
• Bring to boil.
• Redcue heat to medium and cover.
• Simmer 55 to 60 minutes or until liquid is absorbed and rice is tender, stirring occasionally.
• Serve with cilantro sprinkled on top.

BROWN RICE WITH LENTILS

Steps:

• In a 1-1/2 qt. baking dish coated with cooking spray, combine the first 10 ingredients. Cover and bake at 350° for 40 minutes. , Stir in the tomatoes and salt. Cover and bake for 20-30 minutes longer or until rice and lentils are tender. Remove and discard bay leaf. Sprinkle with cheese. Bake, uncovered, for 5-8 minutes or until cheese melts.

MEXICAN LENTILS AND RICE

Steps:

• In a large saucepan, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add the broth, lentils, chili powder and cumin. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until lentils are almost tender., Stir in the corn, salsa, tomato paste, oregano and vinegar. Bring to a boil. Reduce heat; cover and simmer 10 minutes longer or until lentils are tender. Serve with rice; sprinkle with cheese.

LENTIL AND BROWN RICE CASSEROLE

Steps:

• Heat oven to 375°. Mix lentils, rice and broth in 2-quart casserole. Cover and bake 1 hour.
• Stir in frozen green beans. Cover and bake about 30 minutes or until liquid is absorbed and rice is tender. Sprinkle with cheese.

INSTANT POT® CHEESY MEXICAN LENTILS AND RICE

Steps:

• Combine chicken broth, tomatoes, lentils, rice, onion, jalapeno peppers, garlic, taco seasoning, oregano, and cumin in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes.
• Open the lid and stir in 1/2 of the Mexican cheese blend. Sprinkle remaining cheese over the top. Put the lid back on top and let sit for 4 minutes. Garnish with cilantro.

WHOLE RICE AND LENTILS (MAJADARA)

Steps:

• Heat olive oil in a pot over medium heat; cook and stir onion and garlic until onion has softened, 5 to 7 minutes. Add ginger and stir until fragrant, 1 minute. Add brown rice and stir to coat rice with oil.
• Stir lentils, cumin, salt, black pepper, and cinnamon into rice mixture; cover with water. Place lid on pot and simmer over low heat until lentils are tender and rice has absorbed the water, about 45 minutes.