Cheesy Mexican Lentils Black Beans and Rice
Ingredients
- 1 small yellow onion
- 1 clove garlic
- 1/2 cup long grain brown rice
- 1 cup French green lentils
- 4 1/2 cups low-sodium vegetable broth
- 14 ounces frozen corn
- Kosher salt
- fresh ground black pepper
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground chipotle powder
- 3/4 cup cheese
- 15 ounces black beans
- 1/2 cup fire-roasted tomatoes
- 4 ounces diced green chiles
- 1 small zucchini
- cheese
- cheese
- cheese
Directions
Heat a large pot or saucepan over medium high heat. When the pot is heated spray with cooking oil and add in the yellow onion (1 small) and garlic (1 clove). Sauté for a couple minutes then add in the long grain brown rice (1/2 cup) and French green lentils (1 cup). Add in the low-sodium vegetable broth (4 1/2 cups), stir and bring to a boil. Pull frozen corn (14 ounces) out of the freezer to defrost. Once boiling, cover and reduce the heat to low. Simmer for 30-40 minutes, or until lentils and rice are tender. If there is any excess liquid drain it. Season the rice and lentils with Kosher salt and fresh ground black pepper, chili powder (1 teaspoon), ground cumin (1/2 teaspoon) and ground chipotle powder (1/4 teaspoon). Add in all of the remaining ingredients except 1/4 cup of the cheese (3/4 cup), including the black beans (15 ounces), fire-roasted tomatoes (1/2 cup), diced green chiles (4 ounces) and shredded zucchini (1 small), and stir together. Heat the mixture until the cheese is melted. Top with the remaining cheese and cover with a lid. Heat on low until the cheese is melted and the mixture is bubbly.