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