Best Mexican Brown Rice Lentils Recipes

MEXICAN BROWN RICE & LENTILS

Mexican Brown Rice & Lentils image

This is a tasty combination. I got this recipe from a friend. I use the French lentils as they do not break apart as much as red or yellow lentils.

Provided by kitty.rock

Categories One Dish Meal

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

1 (15 ounce) can stewed tomatoes, drained and chopped, with liquid set aside
1 (13 ounce) can chicken broth
1 large onion, finely chopped
1 cup dried lentils
1 cup water
1/2 cup brown rice or 1/2 cup basmati rice
1 1/2 teaspoons chili powder
1 1/2 teaspoons ground cumin
1/8 teaspoon cayenne pepper
1/4 cup chopped fresh cilantro (optional)

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.

Nutrition Facts : Calories 322.4, Fat 2.3, SaturatedFat 0.5, Sodium 581.6, Carbohydrate 58.9, Fiber 17.6, Sugar 8.2, Protein 17.9

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