Mexican Lentils and Rice

Name: Mexican Lentils and Rice
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 4
Cuisine: Mexican
Ingredients: 3 teaspoons chili powder; 473 milliliters hot cooked brown rice; 118 milliliters dried lentils, rinsed; 237 milliliters frozen corn; 2 garlic cloves, minced; 1 teaspoon ground cumin; 1 Tbsp olive oil; 1 medium onion, chopped; 1 teaspoon dried oregano; 237 milliliters salsa; 177 milliliters shredded reduced-fat sharp cheddar cheese; 59 milliliters tomato paste; 237 milliliters vegetable broth; 1 teaspoon white vinegar

Mexican Lentils and Rice might be just the main course you are searching for. Watching your figure? This gluten free and vegetarian recipe has 407 calories, 18g of protein, and 12g of fat per serving. This recipe serves 4. This recipe covers 23% of your daily requirements of vitamins and minerals. Only From preparation to the plate, this recipe takes approximately 55 minutes. A mixture of chili powder, garlic cloves, oregano, and a handful of other ingredients are all it takes to make this recipe so scrumptious. This recipe is typical of Mexican cuisine. SunRice Rice & Lentils) + A Giveaway, Mexican Lentils, and Grilled Mexican Quesadilla with Lentils + Lentil Farm Tour.

Instructions

In a large saucepan, saute onion in oil until tender.

Ingredients you will need

Onion

Cooking Oil

Equipment you will use

Sauce Pan

Add garlic; cook 1 minute longer.

Ingredients you will need

Garlic

Add the broth, lentils, chili powder and cumin. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until lentils are almost tender.

Ingredients you will need

Chili Powder

Lentils

Broth

Cumin

Stir in the corn, salsa, tomato paste, oregano and vinegar. Bring to a boil. Reduce heat; cover and simmer 10 minutes longer or until lentils are tender.

Ingredients you will need

Tomato Paste

Lentils

Oregano

Vinegar

Salsa

Corn

Serve with rice; sprinkle with cheese.

Ingredients you will need

Cheese

Rice

Equipment

Sauce Pan

Ingredients

Servings:

3teaspoons

chili powder 473milliliters

hot cooked brown rice 118milliliters

dried lentils, rinsed 237milliliters

frozen corn 2

garlic cloves, minced 1teaspoon

ground cumin 1Tbsp

olive oil 1medium

onion, chopped 1teaspoon

dried oregano 237milliliters

salsa 177milliliters

shredded reduced-fat sharp cheddar cheese 59milliliters

tomato paste 237milliliters

vegetable broth 1teaspoon

white vinegar

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is August Kesseler The Daily August Trocken Pinot Noir. It has 4.3 out of 5 stars and a bottle costs about 25 dollars.

August Kesseler The Daily August Trocken Pinot Noir

The Daily August Pinot Noir opens with a subtle scent of black cherry and blueberry, paired with the delicious aroma of cassis and red pepper. In the mouth it presents itself as fresh and fruity with tension on the palate and fine length. It is an elegant expression of Rheingau Pinot Noir.