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Mexican Rice & Lentils

mexican rice and lentils

Slightly modified a recipe by Bites of Wellness | Serves: 4 | Time: ~30 min.


1 cup brown or green lentils

1/2 cup brown jasmine rice

1 1/2 cups water and 1 1/2 cups vegetable stock

1 cup organic salsa

1 tbsp ground cumin

1 tbsp chili powder

1/2 tsp salt

Pinch cayenne


In a large pot, add the lentils and rice to the pot. Cover with water and let sit 2-3 minutes to soak. Drain the water and then cover in 1 1/2 cups of water and 1 1/2 cups vegetable broth.

Cook over medium high heat until the pot reaches a slight boil. Turn down to low and cover. Cook 20 minutes or until the lentils are tender and the water has been absorbed.

Once the water has been absorbed, turn off the heat. Add the salsa, cumin, chili powder, salt, and cayenne. Stir to combine

Serve hot or cold. We did this as a side for jackfruit ropa vieja.

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