One Pot Cheesy Mexican Lentils, Black Beans and Rice

A healthy vegetarian, gluten-free dinner the whole family will love.

Serves 4

Prep: 10 mins

Cook: 50 mins

Ingredients

1/2 cup diced onion

1 glove of garlic, grated

1/2 cup uncooked brown rice

1/2 cup uncooked green or red lentils

2-3 cups of vegetable stock

1 tsp chilli powder

1/2 tsp ground cumin

1/4 tsp chipotle powder (optional)

salt and pepper to taste

400g tin black beans, rinsed and drained

1/2 cup sun-dried tomatoes, chopped

3 green jalapenos chilli’s, diced

1 small courgette. grated

1/2 cup frozen sweetcorn, defrosted

400g can chopped tomatoes

3/4 cup grated cheddar

coriander for garnish

Method

Step 1

Heat a couple of tbsp of olive oil in a large saucepan, add the onion and garlic and sauté for 2-3 minutes, then add in the brown rice and lentils.

Step 2

Add the vegetable stock, stir and bring to a boil. Once boiling, cover and reduce to a low heat. Simmer for 35-45 minutes or until the lentils and rice are tender. if there is any excess liquid, drain it off.

Step 3

Season the rice and lentils with salt, pepper, chilli powder, cumin and chipotle powder. Add in the remaining ingredients except 1/4 cup of the cheese and stir together.

Step 4

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.

Source: RecipeRunner