Mexi Lentil Rice

Packed with bold Mexican-inspired flavors, Mexi Lentil Rice is a wholesome one-pot wonder that’s perfect for busy weeknights or meal prep. This protein-rich recipe combines tender lentils, fluffy rice, and a vibrant medley of vegetables simmered in savory spices like cumin, chili powder, and smoked paprika. Canned diced tomatoes and vegetable broth infuse the dish with depth, while a final touch of frozen corn and fresh cilantro adds sweetness and freshness. Ready in just 50 minutes with minimal cleanup, this budget-friendly, vegetarian recipe is a satisfying crowd-pleaser. Serve it warm with lime wedges for a zesty kick, and enjoy a nourishing meal that’s equal parts comforting and flavorful.

Nutriscore Rating: 82/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic cloves, minced
• 1 medium bell pepper, diced (red, yellow, or green)
• 1 cup uncooked green or brown lentils, rinsed
• 1 cup uncooked long-grain white or brown rice
• 4 cups vegetable broth (or water)
• 1 14-ounce can canned diced tomatoes (with juices)
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 0.5 teaspoon dried oregano
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 cup frozen corn
• 0.25 cup fresh cilantro, chopped (optional)
• 4 pieces lime wedges (for serving)

Directions

Step 1

Heat the olive oil in a large pot or deep skillet over medium heat.

Step 2

Add the diced onion and cook for 3-4 minutes, stirring occasionally, until softened.

Step 3

Stir in the minced garlic and diced bell pepper. Cook for another 2-3 minutes, until fragrant and the pepper starts to soften.

Step 4

Add the rinsed lentils, uncooked rice, vegetable broth, diced tomatoes (with their juices), cumin, chili powder, smoked paprika, oregano, salt, and black pepper.

Step 5

Stir everything together, bring the mixture to a boil, then reduce the heat to low. Cover the pot with a lid and simmer for 25-30 minutes, or until the rice and lentils are tender.

Step 6

Check the pot occasionally and stir to prevent sticking. Add an extra splash of water or broth if needed.

Step 7

Once the lentils and rice are fully cooked, stir in the frozen corn and cook for an additional 3-5 minutes until the corn is heated through.

Step 8

Taste and adjust seasoning if needed. Add more salt or spices to taste.

Step 9

Remove from heat and sprinkle with fresh chopped cilantro, if desired.

Step 10

Serve warm with lime wedges on the side for a bright, zesty touch.

Nutrition Facts

Serving size	2311.5 grams (2311.5g)

Amount per serving	% Daily Value*
Calories	2098

Total Fat 36.20g	46%
Saturated Fat 5.40g	27%
Polyunsaturated Fat 2.70g
Cholesterol 0mg	0%
Sodium 5329mg	232%
Total Carbohydrate 373.30g	136%
Dietary Fiber 43.40g	155%
Total Sugars 38.30g
Protein 80.50g	161%

Vitamin D 0IU	0%
Calcium 391mg	30%
Iron 24mg	136%
Potassium 3779mg	80%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 15.2%

Protein: 15.0%

Carbs: 69.7%