Description
A hearty vegetarian skillet made with lentils, rice, beans, and warm Southwest-inspired spices. Perfect for easy weeknight dinners.
Ingredients
1 tablespoon olive oil
1 small red onion, diced
2 garlic cloves, minced
1½ teaspoons ground cumin
1 teaspoon chili powder
1 teaspoon adobo seasoning
½ teaspoon dried oregano
½ teaspoon salt
¼ teaspoon ground black pepper
½ cup brown lentils, rinsed
1 (15 oz) can black beans, drained and rinsed
1 (14.5 oz) can fire-roasted tomatoes with juices
1 cup frozen corn
2 cups vegetable broth
¾ cup long grain white rice, rinsed
½ cup shredded cheddar cheese
2 green onions, sliced
Instructions
1. Heat olive oil in a large deep skillet over medium heat and sauté onion for 2–3 minutes.
2. Add garlic and cook for 30 seconds.
3. Stir in spices and toast briefly.
4. Add lentils, beans, tomatoes, corn, and broth. Cover and bring to a boil.
5. Reduce heat and simmer 5 minutes.
6. Add rice, cover, bring to a boil, then simmer 20 minutes.
7. Remove from heat and rest 5 minutes.
8. Fluff, top with cheese and green onions, and serve.
Notes
For a vegan version, omit the cheese or use a plant-based alternative. Adjust spices to taste.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: One-Pot & Easy Meals
- Method: Skillet
- Cuisine: Southwest-Inspired