Mexicanbrownricelentils Recipes

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.

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.

BAKED MEXICAN BROWN RICE

Steps:

• Preheat oven to 350 degrees. In an ovenproof saucepan or Dutch oven, heat oil on medium-high heat. Add onion, garlic, and jalapeños and cook, stirring, 4 minutes. Add rice and cook, stirring, 1 minute.
• Add remaining ingredients. Bring to a boil, stir, and cover. Place in oven and bake until rice is tender, about 50 minutes. Fluff with fork before serving.

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.

MEXICAN BROWN RICE

Steps:

• Heat butter or oil with lime juice in a skillet over medium-high heat.
• Add the rice and stir until the rice gets heated.
• Add remaining ingredients, stir well, reduce heat and cover.
• Cook for about 45 minutes or until the liquid is absorbed and rice is fully cooked.