PREP 10
INGREDIENTS
- 1 Tbsp olive oil
- 1 small red onion
- 2 cloves garlic
- 1.5 tsp cumin
- 1 tsp chili powder
- 1 tsp adobo seasoning
- 1/2 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp freshly cracked black pepper
- 1/2 cup brown lentils, rinsed
- 1 15oz. can black beans, drained & rinsed
- 1 14.5oz. can fire roasted tomatoes
- 1 cup frozen corn
- 2 cups vegetable broth
- 3/4 cup long grain white rice, rinsed
- 1/2 cup shredded cheddar cheese
- 2 green onions, sliced
INSTRUCTIONS
- Dice the red onion and mince the garlic. Add olive oil and onion to a large deep skillet over medium heat and sauté until onions are translucent, approximately 2-3 minutes. Add minced garlic and sauté an additional 30 seconds or until garlic is fragrant.
- Add the cumin, chili powder, adobo, oregano, salt, and pepper to the skillet, stir and toast spices for about 30 seconds.
- Next add in the lentils, black beans, fire roasted tomatoes (with juices), corn, and vegetable broth. Stir everything to combine. Place a lid on the skillet, turn the heat up to medium-high, and allow the mixture to come to a full boil. Once boiling, immediately reduce the heat to medium-low and simmer for 5 minutes. This will allow the lentils to start cooking first before adding the rice.
- After 5 minutes, remove the lid and add the rice. Stir briefly just to evenly distribute the rice, cover with a lid, bring the skillet back to a boil, then reduce the heat again and simmer for 20 minutes.
- While the mixture is cooking, grate the cheddar cheese and slice the green onions.
- After 20 minutes, remove the skillet from the heat and let it rest, with the lid on, for 5 minutes. After it has rested, remove the lid, fluff the rice and gently stir to redistribute the veggies.
- Top the lentils and rice mixture with shredded cheese and sliced green onions. Serve with more of your favorite toppings and enjoy!
https://www.budgetbytes.com/southwest-lentils-and-rice-skillet
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