Best 2 Mexican Lentils And Rice Recipes

Embark on a culinary journey to discover the vibrant flavors of Mexican cuisine with our delightful recipes for Mexican Lentils and Rice. Bursting with authentic Mexican spices and featuring the goodness of lentils and rice, these dishes offer a tantalizing combination of textures and flavors that will leave your taste buds dancing. From the classic One-Pot Mexican Lentils and Rice, a quick and easy weeknight meal, to the hearty Mexican Lentil Soup, perfect for a comforting lunch or dinner, our collection caters to diverse tastes and occasions. Explore the zesty Mexican Lentil Tacos, a fun and flavorful twist on traditional tacos, or indulge in the wholesome Mexican Lentil Stuffed Peppers, a colorful and satisfying vegetarian main course. Each recipe is carefully crafted to deliver a unique Mexican experience, using simple, wholesome ingredients that come together to create unforgettable meals.

Check out the recipes below so you can choose the best recipe for yourself!

INSTANT POT® CHEESY MEXICAN LENTILS AND RICE

Instant Pot® Cheesy Mexican Lentils and Rice image

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

Ingredients

3 cups chicken broth
1 (10 ounce) can diced tomatoes with green chile peppers
¾ cup brown lentils
¾ cup brown rice
1 small onion, chopped
2 jalapeno peppers, seeded and chopped
2 cloves garlic, minced
1 tablespoon taco seasoning
1 teaspoon dried Mexican oregano
1 teaspoon ground cumin
2 cups shredded Mexican cheese blend
1 tablespoon chopped fresh cilantro, or to taste

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

Mexican Lentils and Rice image

"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

Ingredients

1 medium onion, chopped
1 tablespoon olive oil
2 garlic cloves, minced
1-1/2 cups vegetable broth
1/2 cup dried lentils, rinsed
3 teaspoons chili powder
1-1/2 teaspoons ground cumin
1 cup frozen corn
1 cup salsa
1/4 cup tomato paste
1 teaspoon dried oregano
1 teaspoon white vinegar
2 cups hot cooked brown rice
3/4 cup shredded reduced-fat sharp cheddar cheese

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.

Tips:

To save time, use pre-cooked lentils or cook them in bulk ahead of time.
If you don't have a rice cooker, you can cook the rice in a pot on the stovetop. Just be sure to follow the instructions on the package of rice.
Feel free to add other vegetables to this dish, such as chopped bell peppers, carrots, or corn.
Serve this dish with a dollop of sour cream, guacamole, or salsa.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Conclusion:

This Mexican Lentils and Rice recipe is a delicious and easy way to get your daily dose of protein and fiber. It's also a great way to use up leftover lentils and rice. With its combination of spices and fresh ingredients, this dish is sure to be a hit with your family and friends. So next time you're looking for a quick and easy meal, give this recipe a try!