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

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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.