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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! mexicanplease.com
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4.27 from 15 votes

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! 
Prep Time20 mins
Cook Time50 mins
Total Time1 hr 10 mins
Servings: 4
Calories: 344kcal
Author: Mexican Please

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

  • Thinly 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. 
  • Roast two tomatoes in a 400F oven for 20-25 minutes. 
  • Add 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.
  • When 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. 
  • Set aside some of the caramelized onions for garnish if you want.  
  • Add 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. 
  • Add 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.
  • Take 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.
  • Serve immediately and store leftovers in an airtight container in the fridge. 

Notes

I used yellow onions for this batch but I've tried caramelizing white onions before and they seem to work just as well. 
 
I usually season throughout the caramelization process, adding a pinch of salt at a time (approx. 1 teaspoon total). 
 
I used unsalted homemade vegetable stock for this recipe.   If you are using store-bought stock that's high in sodium you won't need to add as much salt as I did.  

Nutrition

Calories: 344kcal