Southwest Lentils and Rice Skillet with Black Beans
A hearty one-pan meal combining protein-rich lentils and black beans with fluffy white rice in a smoky, cumin-spiced sauce. Fire-roasted tomatoes and frozen corn add sweetness and texture, while melted cheddar cheese and fresh green onions provide the perfect finishing touches. This budget-friendly skillet dinner comes together in about 30 minutes and feeds a family with minimal cleanup required.
Ingredients
- 1 Tbsp olive oil
- 1 small red onion
- 2 cloves garlic
- 1 ½ tsp cumin
- 1 tsp chili powder
- 1 tsp adobo seasoningpaprika + garlic powder1/2 tsp eachspice-swap
less smoky flavor
- ½ tsp dried oregano
- ½ tsp salt
- ¼ tsp freshly cracked black pepper
- ½ cup brown lentils, rinsedred lentils1:1vegetarian
cooks faster, may get mushy
- 1 15oz. can black beans, drained & rinsed
- 1 14.5oz. can fire roasted tomatoes
- 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
Dice the red onion and mince the garlic
- 2
Heat olive oil in a large deep skillet over medium heat and sauté onions until translucent
- 3
Add minced garlic and sauté until fragrant
- 4
Add cumin, chili powder, adobo, oregano, salt, and pepper to the skillet and toast spices
- 5
Add lentils, black beans, fire roasted tomatoes with juices, corn, and vegetable broth and stir to combine
- 6
Cover with lid, turn heat to medium-high, and bring to a full boil
- 7
Reduce heat to medium-low and simmer for 5 minutes
- 8
Remove lid and add rice, stirring briefly to distribute evenly
- 9
Cover with lid, bring back to a boil, then reduce heat and simmer for 20 minutes
- 10
Remove from heat and let rest with lid on for 5 minutes
- 11
Remove lid, fluff rice and gently stir to redistribute vegetables
- 12
Top with shredded cheese and sliced green onions and serve
Tips
Rinse lentils and rice before cooking to remove excess starch and debris for better texture.
Let the skillet rest after cooking to allow rice to finish steaming and absorb remaining liquid.
Add cheese while the mixture is still hot so it melts perfectly into the dish.
Good to Know
Refrigerate leftovers for up to 4 days in airtight container. Reheat in microwave or skillet with splash of broth.
Can be made 1-2 days ahead. Add cheese and green onions when reheating to serve.
Serve hot topped with additional cheese, sour cream, avocado, or hot sauce as desired.
Common Mistakes
Don't skip the 5-minute lentil head start or rice may become mushy while lentils stay hard.
Keep lid on during resting period to prevent rice from drying out.
Substitutions
Dairy-Free Swaps
General Alternatives
less smoky flavor
FAQ
Can I use canned lentils instead of dried?
Yes, add 1 can drained lentils with the rice instead of at the beginning since they're already cooked.
What if my rice is still hard after cooking?
Add a bit more broth, cover and simmer 5-10 minutes longer until rice is tender.
How long will leftovers keep?
Properly stored leftovers keep for 4 days refrigerated or can be frozen for up to 3 months.