The Cookalong Podcast

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One-Pot Cheesy Mexican Lentils, Black Beans, and Rice

Main photograph of prepared recipe.

This warm, savory, cheesy, slightly spicy Mexican Rice dish JUST HAPPENS to be gluten-free, vegetarian, very easy to make, and good for you. That is NOT why to eat it, and no one will ever say, "This tastes so healthy!" This is warm, hearty, cheesy, feel-good food.

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Difficulty Level

Easy

Hard

Needed Items

Durations

  • Prep: 15 min
    Cooking: 40 min
    Total: 55 min

Ingredients

  • 1/2 yellow onion
    1 clove garlic
    1/2 cup uncooked long grain brown rice
    1/2 cup uncooked green lentils (red or brown lentils are also okay
    3 cups vegetable stock
    1/2 tsp ground cumin
    1/4 tsp ground chipotle pepper (optional, but recommended)
    15 oz can black beans
    1/2 cup fire-roasted tomatoes (regular diced tomatoes will work)
    4 oz diced green chilis
    1 small zucchini
    1/2 cup frozen corn
    1 cup red enchilada sauce
    1/2 cup shredded sharp cheddar
    1/4 cup shredded mozzarella
    (OR use 3/4 cup total of the shredded cheese of your choice)

Number of Servings

  • 4

Equipment

  • Large pot or saucepan
    Collander
    Slotted spoon or a fork

Do-Aheads

  • Measure your stuff
    Open your cans
    Defrost your corn

Additional Notes

Original recipe: https://reciperunner.com/one-pot-cheesy-mexican-lentils-black-beans-and-rice/