One Pot Mexican Lentils and Rice

Method9 steps · about 1 hr 10 min

1. 1

   Step 1: Thinly slice the 2 onions and cook in the 1 tbsp olive oil over medium heat for about 20–40 minutes, stirring regularly, until golden and caramelized. Season gradually with pinches from the separate approximately 1 tsp onion-salt supply, only as needed; reserve any unused onion salt. Use a roomy wide skillet or pot for the later open-pan simmer.

   Caramelize onions 20–40 minutes, stirring regularly · 30 minUses 2 onions, thinly sliced · 1 tablespoon olive oil · Gradual pinches from the approximately 1 tsp onion-salt supply; reserve unused

2. 2

   Step 2: While the onions caramelize, heat the oven to 400°F/200°C and roast the 2 tomatoes for about 20–25 minutes until softened.

   Roast tomatoes · 25 minUses 2 tomatoes

3. 3

   Step 3: In a separate saucepan, cover the 1/2 cup dry lentils with a generous cup of water, adding a little extra hot water if needed to keep them submerged. Bring to a boil and simmer about 10–15 minutes to parboil; the lentils will finish cooking later. Drain off any remaining water and set the parboiled lentils aside.

   Simmer lentils · 15 minUses 1/2 cup dry lentils · 1 generous cup water for parboiling lentils · Extra hot water only as needed during lentil parboiling or final cooking

4. 4

   Step 4: When the onions are nearly caramelized, blend the roasted tomatoes from step 2 with the 2 chipotles in adobo and peeled 4 garlic cloves.

   Uses Roasted tomatoes · 2 chipotle peppers in adobo · 4 garlic cloves

5. 5

   Step 5: If desired, set aside some of the caramelized onions from step 1 for final garnish. Leave the remainder in the wide pan; if skipping garnish, leave all onions in the pan.

   Uses Caramelized onions for optional garnish division

6. 6

   Step 6: To only the pan portion of onions from step 5, add the 4 cups vegetable stock OR the alternative 4 cups water. Add up to 1 tsp from the separate 1 1/2 tsp broth-and-finishing salt supply, using less if the stock is already salty. Bring to a boil and simmer a few minutes.

   Uses Only the caramelized onions left in the pan, excluding reserved garnish · 4 cups vegetable stock OR 4 cups water · 4 cups water instead of the vegetable stock · Up to 1 tsp of the broth-and-finishing salt supply, less for salty stock

7. 7

   Step 7: Add the drained parboiled lentils from step 3, the tomato-chipotle purée from step 4, the 1 cup uncooked white rice, 1/2 tsp cumin, 1 pinch ground cinnamon and cracked black pepper (to taste) to the onion broth from step 6. Stir, bring to a boil, reduce the heat and simmer uncovered in the wide pan until most liquid is absorbed and both rice and lentils are tender. If the liquid is absorbed before tenderness, add a little hot water and continue until tender; do not add a second fixed stock dose.

   Uses Onion broth using one selected liquid · Drained parboiled lentils · Tomato-chipotle-garlic purée · 1 cup uncooked white rice · 1/2 teaspoon cumin · 1 pinch ground cinnamon · Freshly cracked black pepper, to taste · Extra hot water only as needed during lentil parboiling or final cooking

8. 8

   Step 8: Taste the cooked lentil-rice mixture from step 7 and, if needed, add some or all of the final 1/2 tsp portion from the original broth-and-finishing salt supply. Reserve unused salt. Remove from heat, cover and let rest in its own steam for about 5–10 minutes.

   Steam rest · 10 minUses Tender cooked lentil-rice mixture · Up to the final 1/2 tsp finishing portion, only to taste; reserve unused

9. 9

   Step 9: Serve the rested lentils and rice from step 8 immediately. If set aside, use the reserved caramelized-onion garnish from step 5; add optional chopped cilantro if desired. Promptly refrigerate leftovers in an airtight container.

   Uses Rested lentils and rice · Only reserved caramelized-onion garnish, if set aside · Chopped cilantro for serving, optional