Mexi Lentil Rice
Packed with bold Mexican-inspired flavors, Mexi Lentil Rice is a wholesome one-pot wonder that’s perfect for busy weeknights or meal prep. This protein-rich recipe combines tender lentils, fluffy rice, and a vibrant medley of vegetables simmered in savory spices like cumin, chili powder, and smoked paprika. Canned diced tomatoes and vegetable broth infuse the dish with depth, while a final touch of frozen corn and fresh cilantro adds sweetness and freshness. Ready in just 50 minutes with minimal cleanup, this budget-friendly, vegetarian recipe is a satisfying crowd-pleaser. Serve it warm with lime wedges for a zesty kick, and enjoy a nourishing meal that’s equal parts comforting and flavorful.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 medium bell pepper, diced (red, yellow, or green)
- 1 cup uncooked green or brown lentils, rinsed
- 1 cup uncooked long-grain white or brown rice
- 4 cups vegetable broth (or water)
- 1 14-ounce can canned diced tomatoes (with juices)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 0.5 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup frozen corn
- 0.25 cup fresh cilantro, chopped (optional)
- 4 pieces lime wedges (for serving)
Instructions
Heat the olive oil in a large pot or deep skillet over medium heat.
Add the diced onion and cook for 3-4 minutes, stirring occasionally, until softened.
Stir in the minced garlic and diced bell pepper. Cook for another 2-3 minutes, until fragrant and the pepper starts to soften.
Add the rinsed lentils, uncooked rice, vegetable broth, diced tomatoes (with their juices), cumin, chili powder, smoked paprika, oregano, salt, and black pepper.
Stir everything together, bring the mixture to a boil, then reduce the heat to low. Cover the pot with a lid and simmer for 25-30 minutes, or until the rice and lentils are tender.
Check the pot occasionally and stir to prevent sticking. Add an extra splash of water or broth if needed.
Once the lentils and rice are fully cooked, stir in the frozen corn and cook for an additional 3-5 minutes until the corn is heated through.
Taste and adjust seasoning if needed. Add more salt or spices to taste.
Remove from heat and sprinkle with fresh chopped cilantro, if desired.
Serve warm with lime wedges on the side for a bright, zesty touch.
Nutrition Facts
Calories |
547 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.1 g | 12% | |
| Saturated Fat | 1.3 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1488 mg | 65% | |
| Total Carbohydrate | 101.0 g | 37% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 13.0 g | ||
| Protein | 20.7 g | 41% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 120 mg | 9% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 1106 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
