One Pot Mexican Lentils and Rice

Step 1

Thinly slice 2 onions.  Add them to a tablespoon of oil and cook over mediumish heat for 20-40 minutes, stirring regularly.  I season them with pinches of salt throughout the caramelization process.

Step 2

Roast two tomatoes in a 400F oven for 20-25 minutes.

Step 3

Add 1/2 cup of lentils to a heaping cup of water in a saucepan.  Bring to a boil and then let simmer for 10-15 minutes or until most of the water is absorbed.  Drain and set aside.

Step 4

When the onions are mostly caramelized, add the two roasted tomatoes to a blender or food processor along with 2 chipotles in adobo and 4 garlic cloves.  Combine well.

Step 5

Set aside some of the caramelized onions for garnish if you want.

Step 6

Add 4 cups of stock (or water) and one teaspoon of salt to the caramelized onions.  Bring to a boil and then let simmer for a few minutes.

Step 7

Add the parboiled lentils, the tomato-chipotle mixture, one cup of rice, 1/2 teaspoon of cumin, a pinch of cinnamon, and some freshly cracked pepper.  Combine well and then bring to a boil.  Reduce heat and let simmer until most of the liquid is absorbed.

Step 8

Take a taste for seasoning (I added another 1/2 teaspoon of salt).  Remove from heat, cover, and let sit in its own steam for 5-10 minutes.

Step 9

Serve immediately and store leftovers in an airtight container in the fridge.