If your brain is doing that 5 p.m. thing—where you’re hungry, tired, and suddenly everyone in the house needs something—Southwest Lentils And Rice Skillet is about to become your weeknight superhero. One pan. Big flavor. Cozy, cheesy goodness. And it tastes like you put in way more effort than you actually did (my favorite kind of recipe, honestly).
This skillet is hearty from lentils and rice, packed with smoky Southwest vibes, and flexible enough to handle whatever toppings your crew is obsessed with. Think: taco-night energy… but in a spoonable, satisfying bowl that doesn’t require you to juggle five different pans.
Table of Contents
Why You’ll Love This Southwest Lentils And Rice Skillet
- One-pan dinner magic: Less cleanup, more living your life.
- Budget-friendly + filling: Lentils and beans = protein-packed comfort without the pricey grocery bill drama.
- Meal-prep friendly: It reheats like a champ.
- Family-approved flavors: Warm spices, corn, tomatoes, melty cheddar… it’s basically a cozy Southwest hug.
And if your rice ever turns out a little “extra enthusiastic” (read: mushy), don’t panic. We’ll fix it with a fluff and a topping. Cheese covers many sins.
Ingredients You’ll Need
Here’s what’s going into your skillet party:
- 1 Tbsp olive oil
- 1 small red onion, diced
- 2 cloves garlic, minced
- 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 (15 oz.) can black beans, drained & rinsed
- 1 (14.5 oz.) can fire roasted tomatoes (with juices)
- 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
Optional toppings (highly encouraged)
Avocado, sour cream or Greek yogurt, cilantro, lime wedges, hot sauce, salsa, crushed tortilla chips… basically anything you’d put on tacos and call it happiness.
How to Make Southwest Lentils And Rice Skillet
Grab a large deep skillet with a lid. This is a “lid matters” situation—like wearing shoes to the grocery store. Technically optional… but best not.
1) Sauté the onion and garlic
Dice the red onion and mince the garlic. Add the olive oil and onion to a large deep skillet over medium heat. Sauté until the onions turn translucent, about 2–3 minutes. Add the garlic and sauté 30 seconds, just until fragrant.
(If your garlic starts browning fast, turn the heat down a smidge. Garlic is dramatic and loves to burn when you look away.)
2) Toast the spices
Add the cumin, chili powder, adobo seasoning, oregano, salt, and pepper. Stir and toast for about 30 seconds.
This step wakes the spices up and makes your kitchen smell like you know what you’re doing.
3) Add lentils, beans, and the good stuff
Add the rinsed lentils, black beans, fire roasted tomatoes (with juices), frozen corn, and vegetable broth. Stir everything together.
Put the lid on, turn heat up to medium-high, and bring it to a full boil.
4) Simmer 5 minutes (lentils first)
As soon as it boils, reduce heat to medium-low and simmer 5 minutes with the lid on.
This head start helps the lentils begin softening before the rice joins the party.
5) Add rice, then simmer 20 minutes
Remove the lid and add the rinsed rice. Stir briefly to distribute it evenly.
Cover again, bring back to a boil, then reduce heat to medium-low and simmer for 20 minutes.
Try not to lift the lid a bunch—steam is what cooks the rice evenly. Every peek is basically letting the magic escape.
6) Prep toppings while it cooks
Grate the cheddar cheese and slice the green onions. This is also an excellent time to sneak a chip and pretend it’s “quality control.”
7) Rest 5 minutes, then fluff
After 20 minutes, remove the skillet from heat and let it rest 5 minutes with the lid on.
Then remove the lid, fluff the rice, and gently stir to redistribute everything.
8) Top and serve
Sprinkle with shredded cheddar and sliced green onions. Serve hot with your favorite toppings—and accept compliments graciously.
Chef Omar’s Tips for Skillet Success
- Rinse the rice: This helps prevent it from getting gummy. (We want fluffy, not clingy.)
- Keep the simmer gentle: If the heat is too high, the bottom can scorch before the rice finishes. Medium-low is your best friend.
- Too thick? Add a splash of broth and stir gently after cooking.
- Too soupy? Leave the lid off for a few minutes and let excess moisture evaporate.
- Want more heat? Add diced jalapeño with the onion, or finish with hot sauce. Life’s too short for bland.
And remember: if the mixture looks a little “wild” while it simmers, that’s normal. It settles down after the rest—like people after coffee.
A Quick Little Story From My Kitchen
This Southwest Lentils And Rice Skillet became a staple after one of those nights when I opened the fridge and thought, “Okay… beans, rice, lentils… so we’re doing improv dinner.” I tossed everything into a skillet, crossed my fingers, and somehow landed on a meal that tasted like it came from a cozy Southwestern café.
Now it’s my go-to when I want something warm, filling, and low-effort—but still exciting enough that nobody asks, “Wait… what is this?” (We love curiosity. We do not love suspicion.)
FAQs About Southwest Lentils And Rice Skillet
Can I use brown rice instead of white rice?
You can, but it’ll need a longer cook time and usually a bit more broth. Brown rice takes longer than the lentils in this recipe, so you may want to partially cook the lentils first or use quick-cooking brown rice if you can find it.
Can I make Southwest Lentils And Rice Skillet vegan?
Absolutely. Just skip the cheddar or use your favorite dairy-free cheese. It’s still super satisfying thanks to the lentils and black beans.
How long does it keep in the fridge?
Stored in an airtight container, it keeps well for 4–5 days. Reheat with a splash of broth to loosen it up.
Can I freeze it?
Yes! Freeze in portions for up to 2–3 months. Thaw overnight in the fridge and reheat on the stove or microwave. Add a little broth to bring back that cozy texture.
What can I serve with it?
It’s a full meal on its own, but it plays well with a simple green salad, cornbread, tortilla chips, or roasted veggies. Basically: choose your own adventure.
Make Tonight Easier (and Tastier)
When you need dinner to be comforting, flavorful, and not a whole production, Southwest Lentils And Rice Skillet totally delivers. It’s warm, hearty, and flexible enough to match whatever mood (or topping obsession) you’ve got going on.
So grab that skillet, let the spices do their thing, and enjoy a cozy bowl of Southwest Lentils And Rice Skillet that tastes like a win—even on the busiest day.
Keep the Skillet Love Going: More PulseRecipes Favorites
- If you’re craving another cozy, one-pan moment after this Southwest Lentils And Rice Skillet, you’ll definitely want to try One-Pan Garlicky Lentil Rice for Busy Weeknights—same low-effort vibe, different (and totally addictive) flavor lane.
- Want to lean into that smoky, spicy comfort-food mood? Bookmark Vegan Chili with Black Beans That Tastes Like a Hug for game days, meal prep Sundays, or any night your couch deserves company.
- If soup is your love language (especially when it’s hearty and wholesome), scoop up Spinach, Lentil, and Butter Bean Soup for Cozy Nights—it’s warm, filling, and basically a blanket in a bowl.
- And when you’re in the mood for a fresh, nourishing twist that still keeps that rice-and-beans comfort, check out Healthy Mediterranean Rice and Beans for a Flavor Boost—bright, satisfying, and perfect for lunch bowls.
Before you go: if you made this Southwest Lentils And Rice Skillet, leave a quick review and tap your star rating—⭐️⭐️⭐️⭐️⭐️—so other home cooks know if it’s a weeknight winner in your kitchen too!
Southwest Lentils And Rice Skillet
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
A hearty, cheesy Southwest Lentils And Rice Skillet made in one pan with lentils, rice, black beans, corn, and smoky spices—perfect for busy weeknights and meal prep.
Ingredients
1 Tbsp olive oil
1 small red onion, diced
2 cloves garlic, minced
1½ tsp ground cumin
1 tsp chili powder
1 tsp adobo seasoning
½ tsp dried oregano
½ tsp salt
¼ tsp freshly cracked black pepper
½ cup brown lentils, rinsed
1 (15 oz) can black beans, drained and rinsed
1 (14.5 oz) can fire-roasted tomatoes (with juices)
1 cup frozen corn
2 cups vegetable broth
¾ cup long-grain white rice, rinsed
½ cup shredded cheddar cheese
2 green onions, sliced
Instructions
Heat olive oil in a large deep skillet over medium heat. Add diced onion and sauté for 2–3 minutes until translucent.
Add minced garlic and cook for 30 seconds until fragrant.
Stir in cumin, chili powder, adobo seasoning, oregano, salt, and pepper. Toast spices for 30 seconds.
Add lentils, black beans, fire-roasted tomatoes, corn, and vegetable broth. Stir to combine.
Cover, bring to a boil, then reduce heat to medium-low and simmer for 5 minutes.
Uncover, stir in rice, cover again, return to a boil, then reduce heat and simmer for 20 minutes.
Remove from heat and let rest (covered) for 5 minutes.
Fluff gently, then top with shredded cheddar and green onions before serving.
Notes
For extra heat, add jalapeño or hot sauce.
Swap cheddar for dairy-free cheese to keep it vegan.
Leftovers reheat well with a splash of broth.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Skillet / One-Pan
- Cuisine: Southwest
Nutrition
- Serving Size: 1 Serving
- Calories: 420 kcal
- Sugar: 6 g
- Sodium: 680 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 62 g
- Fiber: 14 g
- Protein: 18 g
- Cholesterol: 15 mg