Mexican Brown Rice Lentils
Infused with bold, smoky spices and wholesome ingredients, Mexican Brown Rice Lentils is a hearty, one-pot meal perfect for busy weeknights or weekend meal prep. This protein-packed dish combines fiber-rich brown rice and tender lentils with a flavorful medley of cumin, chili powder, smoked paprika, and ground coriander, simmered in a savory vegetable broth and juicy diced tomatoes. Finished with a burst of fresh lime juice and fragrant cilantro, it’s a vibrant, plant-based recipe that’s as nutritious as it is satisfying. Garnish with creamy avocado, sweet corn, or extra cilantro for a customizable, crowd-pleasing dinner. Ready in just under an hour, this meal is gluten-free, vegan, and packed with Mexican-inspired flavors.
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Recipe Information
Ingredients
- 1 cup brown rice
- 1 cup dry lentils
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 14-ounce can diced tomatoes (with juice)
- 4 cups vegetable broth
- 1 teaspoon cumin powder
- 1.5 teaspoons chili powder
- 1 teaspoon smoked paprika
- 0.5 teaspoons ground coriander
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 tablespoon fresh lime juice
- 0.25 cup fresh cilantro, chopped
- 0.5 cup corn (optional, for garnish)
- 1 medium avocado, sliced (optional, for garnish)
Instructions
Rinse the brown rice and lentils thoroughly under cold water and set aside.
In a large pot or deep skillet, heat the olive oil over medium heat.
Add the diced onion and sauté until softened, about 4-5 minutes.
Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
Add the cumin powder, chili powder, smoked paprika, ground coriander, salt, and black pepper to the pot, stirring to evenly coat the onions and garlic.
Pour in the vegetable broth and diced tomatoes (with their juice). Stir well to combine.
Add the rinsed brown rice and lentils to the pot and bring the mixture to a boil.
Once boiling, reduce the heat to low, cover the pot, and let it simmer for 40-45 minutes, or until the rice and lentils are tender and the liquid is mostly absorbed. Stir occasionally to prevent sticking.
Once cooked, stir in the fresh lime juice and chopped cilantro for a burst of freshness.
Taste and adjust seasoning with additional salt or pepper, if needed.
Serve warm, optionally garnished with corn, sliced avocado, and additional cilantro. Enjoy!
Nutrition Facts
Calories |
2039 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.8 g | 83% | |
| Saturated Fat | 10.3 g | 52% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4329 mg | 188% | |
| Total Carbohydrate | 298.7 g | 109% | |
| Dietary Fiber | 99.4 g | 355% | |
| Total Sugars | 44.6 g | ||
| Protein | 86.8 g | 174% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 394 mg | 30% | |
| Iron | 24.0 mg | 133% | |
| Potassium | 5396 mg | 115% | |
*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.
