One Pot Mexican Lentils and Rice

Here's an easy way to make a delicious Lentils and Rice dish. You can go easy on the chipotle if you want a milder version. We used some homemade veggie stock and it was delish!

📝 Ingredients

• 1/2 cup lentils
• 1 cup rice
• 2 onions
• 4 cups stock
• 2 tomatoes
• 4 garlic cloves
• 2 chipotles in adobo
• 1/2 teaspoon cumin
• pinch of cinnamon
• 1.5 teaspoons salt
• freshly cracked black pepper
• 1 tablespoon olive oil

👨‍🍳 Instructions

1. 1Thinly 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.
2. 2Roast two tomatoes in a 400F oven for 20-25 minutes.
3. 3Add 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.
4. 4When 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.
5. 5Set aside some of the caramelized onions for garnish if you want.
6. 6Add 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.
7. 7Add 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.
8. 8Take 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.
9. 9Serve immediately and store leftovers in an airtight container in the fridge.