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Food Monster - Recipes

One Pot Mexican Lentils and Rice [Vegan]

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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!

One Pot Mexican Lentils and Rice [Vegan]

This Recipe is :

Dairy Free Vegan

Calories

344

Serves

4

Cook Time

50

Ingredients

  • 1/2 cup lentils
  • 1 cup rice
  • 2 onions
  • 4 cups vegetable stock
  • 2 tomatoes
  • 4 garlic cloves
  • 2 chipotles in adobo
  • 1/2 teaspoon cumin
  • Pinch of cinnamon
  • 1 and a half teaspoons salt
  • Freshly cracked black pepper
  • 1 tablespoon olive oil

Preparation

  1. Thinly slice 2 onions.  Add them to a tablespoon of oil and cook over medium heat for 20-40 minutes, stirring regularly.  Season them with pinches of salt throughout the caramelization process.
  2. Roast two tomatoes in a 400F oven for 20-25 minutes.
  3. 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.
  4. 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.
  5. Set aside some of the caramelized onions for garnish if you want.
  6. 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.
  7. 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.
  8. 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.
  9. Serve immediately and store leftovers in an airtight container in the fridge.

Notes

Yellow onions for this batch but you can try caramelizing white onions and they seem to work just as well. Season throughout the caramelization process, adding a pinch of salt at a time. (approx. 1 teaspoon total)

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AUTHOR & RECIPE DETAILS


photo

Two years living in Cozumel, Mexico turned Patrick into a Mexican food foodie.  He is the author of Mexican Craving:  9 Easy Steps to Cooking Authentic Mexican at Home.  Patrick returns to Mexico at least three times per week (in his kitchen) and shares authentic Mexican recipes and techniques on his blog Mexican Please.


 

 

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2 comments on “One Pot Mexican Lentils and Rice [Vegan]”

Click to add comment
Cara Jane
3 Months Ago

I assume you mean cooked lentils and cooked rice? Are the tomatoes large? Are they supposed to be sliced? It would be a good recipe if it were complete.


Reply
Over Cooked Onion
5 Months Ago

Might want to proofread your directions: I assume you mean 20-40 SECONDS for cooking the onions, and not 20-40 MINUTES...


Reply
Cara Jane
23 Feb 2018

Probably meant 2-4 minutes



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