One Pot Cheesy Mexican Lentils Black Beans And Rice Recipes
ONE POT CHEESY MEXICAN LENTILS, BLACK BEANS AND RICE
A healthy, vegetarian, gluten free dinner the whole family will love! You won't miss the meat in this easy to make, One Pot Cheesy Mexican Lentils, Black Beans and Rice!
Provided by Recipe Runner
Categories Skillet + One Pot Meals
Time 1h
Number Of Ingredients 17
Steps:
- Heat a large pot or saucepan over medium high heat. When the pot is heated spray with cooking oil and add in the onion and garlic. Sauté for 2-3 minutes then add in the brown rice and lentils.
- Add in the vegetable stock, stir and bring to a boil. Once boiling, cover and reduce the heat to low. Simmer for 35-45 minutes, or until the lentils and rice are tender. If there's any excess liquid drain it.
- Season the rice and lentils with salt, pepper, chili powder, cumin and chipotle powder. Add in the remaining ingredients except 1/4 cup of the cheese and stir together.
- Heat the mixture until the cheese is melted. Top with the remaining cheese and cover with a lid. Heat on low until the cheese is melted and the mixture is bubbly.
Nutrition Facts : Calories 356 calories, Carbohydrate 61 grams carbohydrates, Cholesterol 10 milligrams cholesterol, Fat 5 grams fat, Fiber 15 grams fiber, Protein 21 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 1214 grams sodium, Sugar 12 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
ONE POT CHEESY MEXICAN LENTILS WITH BLACK BEANS AND RICE
Steps:
- Heat a large pot or saucepan over medium high heat.
- When the pot is heated spray with cooking oil and add in the onion and garlic.
- Sauté for a couple minutes then add in the brown rice and lentils.
- Add in the vegetable stock, stir and bring to a boil.
- Once boiling, cover and reduce the heat to low.
- Simmer for 30-40 minutes, or until lentils and rice are tender.
- If there is any excess liquid drain it.
- Season the rice and lentils with salt, pepper, chili powder, cumin and chipotle powder.
- Add in all of the remaining ingredients except 1/4 cup of the cheese and stir together.
- Heat the mixture until the cheese is melted.
- Top with the remaining cheese and cover with a lid.
- Heat on low until the cheese is melted and the mixture is bubbly.
ONE POT CHEESY MEXICAN LENTILS, BLACK BEANS AND RICE
Categories Bean Casserole/Gratin Dinner
Number Of Ingredients 14
Steps:
- Heat a large pot or saucepan over medium high heat.
- When the pot is heated add oil and add in the onion and garlic.
- Sauté for a couple minutes then add in the rice and lentils
- Add in the stock, stir and bring to a boil.
- Once boiling, cover and reduce the heat to low.
- Simmer for 30-40 minutes, or until lentils and rice are tender
- If there is any excess liquid drain it.
- Season the rice and lentils with salt, pepper, chili powder, cumin and chipotle powder.
- Add in all of the remaining ingredients except 1/4 cup of the cheese and stir together
- Heat the mixture until the cheese is melted.
- Top with the remaining cheese and cover with a lid.
INSTANT POT® CHEESY MEXICAN LENTILS AND RICE
This makes a good side dish but is also good served as a main dish in a taco bowl. If you have any leftovers, this is also great reheated and lightly mashed with a spoon transforming it into a 'bean dip' and served with tortilla chips.
Provided by Soup Loving Nicole
Categories Side Dish
Time 45m
Yield 6
Number Of Ingredients 12
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.
Nutrition Facts : Calories 338.5 calories, Carbohydrate 39.8 g, Cholesterol 36.4 mg, Fat 12 g, Fiber 9.4 g, Protein 17.5 g, SaturatedFat 8.2 g, Sodium 1108.8 mg, Sugar 2.2 g
MEXICAN LENTILS AND RICE
"You'll love this simple, quick-cooking, throw-in-the-pan-and-simmer meal!" Shannon Koene - Blacksburg, Virginia
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 4 servings.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 387 calories, Fat 10g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 770mg sodium, Carbohydrate 60g carbohydrate (10g sugars, Fiber 13g fiber), Protein 17g protein.
EASY ONE POT LENTILS AND RICE
I made this for dinner tonight, and the whole family loved it. I make lentils and rice quite often in a million and one different ways, and never with a recipe, but decided to post this one for safe keeping so that I can make it this way again. I served this as a rice ring (with easy glazed carrots and raisins in the middle). I had no onions on hand, but this would be excellent with carmelized onions on top. You may need to use a little more or less water depending on the age of your lentils. I used 6 1/2 cups, and it was perfect. I hope you enjoy this as much as we did!
Provided by cicict1976
Categories One Dish Meal
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Cover the lentils with the water.
- Peel and crush the garlic cloves lightly with the back of a knife. Leave the cloves whole, so that they flavor the dish but can be removed if desired. (I leave them out of the kids' portions, and give them to my DH and myself).
- Add garlic to the pot, along with the bay leaves, cumin seeds and cinnamon. (DO NOT add salt at this point, as lentils will not cook properly).
- Bring to a boil. Cook at a boil until the lentils are just tender. This should take about 25 minutes, but may take longer dependig on the age of your lentils.
- Add the rice, salt and olive oil, and bring back to a boil.
- Stir, cover pot, reduce heat to low, and cook for 15 minutes.
- Check to make sure the rice is done, adjust seasonings, and serve. If there is still too much liquid in the pan, just let it sit uncovered for a few minutes.
- Enjoy!
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