This Southwest Lentils and Rice Skillet brings together smoky fire-roasted tomatoes, earthy lentils, and warm southwestern spices in one cozy pan. I started making this on repeat after a particularly tight grocery week when I needed something filling that wouldn't break the bank, and it's been a weeknight hero ever since. The whole thing comes together in under an hour with simple pantry staples, and honestly, it tastes even better the next day.
If you're looking for more budget-friendly comfort, try my Cowboy Caviar for a fresh side or Creamy Dijon Chicken when you want something equally hearty.
What Makes This Southwest Lentils and Rice Skillet Special
This isn't your typical rice and beans situation. The Southwest Lentils and Rice Skillet layers protein-packed lentils with long grain rice, black beans, and frozen corn, all simmered together in a savory vegetable broth with cumin, chili powder, and adobo seasoning. The fire-roasted tomatoes add a subtle smokiness that makes the whole dish taste like it's been simmering for hours.
It's a one-pot lentils and rice meal that checks every box. Budget-friendly, filling, vegetarian, and ready in about 45 minutes from start to finish. You get complete protein from the lentils and beans, plenty of fiber, and enough flavor to keep everyone coming back for seconds.
Jump to:
- What Makes This Southwest Lentils and Rice Skillet Special
- Southwest Lentils and Rice Skillet Ingredients
- How to Make Southwest Lentils and Rice Skillet
- Substitutions and Variations
- Equipment For Southwest Lentils and Rice Skillet
- How to Store Southwest Lentils and Rice Skillet
- Serving Suggestions
- Expert Tips
- Why You'll Love This Southwest Lentils and Rice Skillet
- FAQ
- Related
- Pairing
- Southwest Lentils and Rice Skillet
Southwest Lentils and Rice Skillet Ingredients
Here's what you need to make this Southwest Lentils and Rice Skillet meal.
See Recipe Card Below This Post For Ingredient Quantities
- Olive oil: Helps sauté the onion and garlic, adding a subtle richness to the base of the dish.
- Red onion: Adds a mild sweetness and a little color. Yellow onion works too if that's what you have.
- Garlic: Brings that warm, aromatic flavor that makes everything smell incredible as it cooks.
- Cumin: Earthy and essential for that southwestern flavor. It's the backbone of the spice blend.
- Chili powder: Adds a gentle warmth without too much heat. You can adjust this based on your spice preference.
- Adobo seasoning: A savory, slightly tangy spice blend that adds depth. If you don't have it, substitute with a little smoked paprika and garlic powder.
- Dried oregano: Adds a subtle herbal note that rounds out the spice mix.
- Salt and freshly cracked black pepper: Enhance all the other flavors and bring everything together.
- Brown lentils: These hold their shape well and cook at the same rate as the rice. Make sure to rinse them first to remove any debris.
- Black beans: Add creaminess, protein, and fiber. Draining and rinsing them keeps the dish from getting too salty.
- Fire roasted tomatoes: The smoky flavor from fire roasting makes a huge difference here. Regular diced tomatoes work in a pinch, but you'll miss that extra depth.
- Frozen corn: Adds a touch of sweetness and pops of color. No need to thaw it first.
- Vegetable broth: The cooking liquid that infuses everything with flavor. You can use chicken broth if you're not keeping it vegetarian.
- Long grain white rice: Cooks up fluffy and tender. Rinsing it removes excess starch and prevents clumping.
- Shredded cheddar cheese: Melts beautifully over the hot skillet and adds a creamy, tangy finish.
- Green onions: A fresh, mild garnish that adds a little crunch and brightness.
How to Make Southwest Lentils and Rice Skillet
This easy Southwest Lentils and Rice Skillet comes together in one skillet with minimal effort.
Prep the aromatics: Dice the red onion and mince the garlic. Heat olive oil in a large deep skillet over medium heat. Add the onion and sauté until translucent, about 2 to 3 minutes.
Cook the garlic: Add the minced garlic and cook for an additional 30 seconds, until fragrant. You'll smell it right away.
Toast the spices: Stir in the cumin, chili powder, adobo, oregano, salt, and pepper. Toast the spices for about 30 seconds to bring out their flavors. This step makes a big difference.
Add the main ingredients: Add the rinsed lentils, black beans, fire roasted tomatoes (with juices), frozen corn, and vegetable broth. Stir to combine everything evenly.
Simmer the lentils: Cover with a lid, increase the heat to medium-high, and bring the mixture to a boil. Once boiling, reduce the heat to medium-low and simmer for 5 minutes, allowing the lentils to start cooking. This head start helps them finish at the same time as the rice.
Add the rice: After 5 minutes, uncover the skillet and stir in the rinsed rice. Cover again and bring to a boil, then reduce the heat to medium-low. Simmer for 20 minutes without peeking. The steam does the work here.
Prep the toppings: While the skillet simmers, grate the cheddar cheese and slice the green onions. This way everything's ready to go.
Rest the skillet: Once the rice and lentils have cooked, remove the skillet from the heat and let it rest for 5 minutes, still covered. This allows the grains to absorb any remaining liquid and firm up.
Finish and serve: Fluff the rice and stir the mixture to redistribute the veggies. Top with the shredded cheese and sliced green onions. The cheese will melt into the warm skillet beautifully.
Enjoy: Serve with additional toppings if desired. A dollop of sour cream or a squeeze of lime takes it to the next level.
Substitutions and Variations
This vegetarian dinner Southwest Lentils and Rice Skillet is easy to customize based on what you have in your kitchen.
Lentils: If you only have red lentils, they'll break down more and create a creamier texture. They also cook faster, so reduce the initial simmer time to 3 minutes. Green or French lentils work well too.
Rice: Swap long grain white rice for brown rice, but you'll need to increase the cook time to about 40 minutes and add an extra ½ cup of broth. Quinoa is another option, though it cooks faster so adjust accordingly.
Beans: Pinto beans, kidney beans, or even chickpeas work great in place of black beans.
Spice level: For a milder version, reduce or omit the chili powder. For more heat, add a diced jalapeño with the onions or a pinch of cayenne.
Cheese: Skip the cheddar and use Monterey Jack, pepper jack, or a Mexican cheese blend. You can also leave it off entirely for a dairy-free version.
Add protein: Stir in cooked chicken, ground beef, or chorizo if you want a heartier, non-vegetarian meal.
Vegetables: Add diced bell peppers with the onion, or stir in fresh spinach at the end for extra greens.
Equipment For Southwest Lentils and Rice Skillet
You don't need much to make this Southwest Lentils and Rice Skillet one-pot meal.
- Large deep skillet: A 12-inch skillet with a lid is ideal. You need enough room for the rice and lentils to cook evenly without overcrowding.
- Knife and cutting board: For dicing the onion and slicing the green onions.
- Grater: For shredding the cheddar cheese. Pre-shredded works too, but freshly grated melts better.
- Measuring spoons: To keep your spice ratios accurate.
- Lid for skillet: Essential for trapping steam and cooking the rice and lentils properly. If your skillet doesn't have a lid, use a large piece of aluminum foil.
How to Store Southwest Lentils and Rice Skillet
This budget-friendly meal prep Southwest Lentils and Rice Skillet stores beautifully.
Refrigerator: Let the skillet cool completely, then transfer to an airtight container. It'll keep in the fridge for up to 4 days. The flavors develop even more as it sits.
Freezer: Portion into individual freezer-safe containers and freeze for up to 3 months. Leave a little space at the top since the mixture expands slightly when frozen.
Reheating: Warm in the microwave with a splash of water or broth to keep it from drying out. You can also reheat on the stovetop over low heat, stirring occasionally. Add a little extra cheese on top if you're feeling fancy.
Serving Suggestions
This Southwest Lentils and Rice Skillet is hearty enough to stand on its own, but here are a few ideas to round out the meal.
Serve it with warm tortillas or tortilla chips on the side for scooping. The crispy texture pairs perfectly with the tender Southwest Lentils and Rice Skillet.
Top each bowl with a dollop of sour cream, a sprinkle of fresh cilantro, diced avocado, and a squeeze of fresh lime juice. The brightness cuts through the richness beautifully.
Pair it with a simple side salad like my Grilled Romaine Caesar Salad for a fresh contrast, or serve alongside Chile Relleno if you want a full southwestern feast.
For a fun twist, use the leftovers as a filling for burrito bowls or stuffed peppers. It's already perfectly seasoned and ready to go.
Expert Tips
Rinse the rice and lentils. This removes excess starch from the rice and any dust or debris from the Southwest Lentils and Rice Skillet. It only takes a minute and makes a noticeable difference in the final texture.
Don't skip the resting time. Letting the skillet sit off the heat for 5 minutes after cooking allows the grains to firm up and absorb any remaining liquid. If you skip this, the mixture might be a little soupy.
Use fire-roasted tomatoes if you can. The smoky flavor adds so much depth. Regular canned tomatoes work, but the fire-roasted version takes this dish to another level.
Adjust the liquid if needed. If your skillet looks dry before the Southwest Lentils and Rice Skillet are fully cooked, add a splash more broth. Every stove and skillet cooks a little differently.
Let the cheese melt on its own. After you sprinkle it on top, just let the residual heat do the work. No need to stir it in immediately unless you want it fully melted throughout.
Why You'll Love This Southwest Lentils and Rice Skillet
It's ridiculously easy. You don't need any special skills or fancy ingredients. Just chop an onion, toast some spices, and let the skillet do the work.
It's a complete meal. The combination of lentils, beans, and rice gives you a protein-packed dinner that's incredibly filling. Add the melted cheddar and green onions on top, and you've got something that feels indulgent without the effort.
It's perfect for meal prep. This healthy Southwest Lentils and Rice Skillet dinner keeps beautifully in the fridge for up to four days. The flavors actually deepen as it sits, which makes it one of those rare dishes that gets better with time.
It's customizable. Swap the toppings, adjust the spice level, add avocado or sour cream. This lentils rice and beans skillet works with whatever you have on hand.
FAQ
Can you cook rice and lentils in the same pan?
Yes, absolutely. Brown lentils and long grain white rice have similar cooking times when you give the lentils a 5-minute head start. This allows them to soften a bit before the rice goes in, so everything finishes at the same time. Just make sure to use the right ratio of liquid and keep the heat low and steady.
What are southwest lentils?
Southwest Lentils and Rice Skillet refer to lentils cooked with southwestern-style seasonings like cumin, chili powder, and adobo, often combined with ingredients like black beans, corn, fire-roasted tomatoes, and rice. It's a flavor profile inspired by the American Southwest and Mexican cuisine, hearty and full of warm spices.
Can rice and lentils be cooked together in a rice cooker?
You can, but it's tricky. Most rice cookers aren't designed to handle the longer cook time lentils need, so they might come out unevenly cooked. If you try it, use a 2:1 liquid to grain ratio and give the lentils a 10-minute head start in boiling water before adding them to the rice cooker with the rice.
What are common mistakes when cooking lentil rice?
The biggest mistake is adding the Southwest Lentils and Rice Skillet at the same time without giving the lentils a head start, which leaves them undercooked. Another common issue is not using enough liquid or cooking on heat that's too high, which can burn the bottom before everything cooks through. Also, skipping the resting time can leave you with a watery dish instead of fluffy grains.
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Pairing
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Southwest Lentils and Rice Skillet
Ingredients
- 1 tablespoon olive oil for sautéing
- 1 small red onion diced
- 2 cloves garlic minced
- 1.5 teaspoon cumin ground
- 1 teaspoon chili powder ground
- 1 teaspoon adobo seasoning a flavorful seasoning blend
- ½ teaspoon dried oregano dried
- ½ teaspoon salt to taste
- ¼ teaspoon freshly cracked black pepper to taste
- ½ cup brown lentils rinsed (make sure they are rinsed to remove any debris)
- 1 15 oz. can black beans drained & rinsed use low-sodium if preferred
- 1 14.5 oz. can fire roasted tomatoes with juices
- 1 cup frozen corn thawed
- 2 cups vegetable broth low-sodium recommended
- ¾ cup long grain white rice rinsed rinse well to remove excess starch
- ½ cup shredded cheddar cheese for topping
- 2 green onions sliced for garnish
Instructions
- Dice the red onion and mince the garlic. Heat olive oil in a large deep skillet over medium heat. Add the onion and sauté until translucent, about 2-3 minutes. Add the minced garlic and sauté for another 30 seconds until fragrant.
- Add the cumin, chili powder, adobo seasoning, oregano, salt, and pepper to the skillet. Stir to toast the spices for about 30 seconds.
- Stir in the lentils, black beans, fire roasted tomatoes (with their juices), corn, and vegetable broth. Mix well to combine. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to medium-low and simmer for 5 minutes to cook the lentils slightly before adding the rice.
- After 5 minutes, uncover the skillet and add the rinsed rice. Stir to distribute the rice evenly. Cover with the lid, bring the skillet back to a boil, then reduce the heat to low and simmer for 20 minutes.
- While the dish is cooking, grate the cheddar cheese and slice the green onions.
- After the 20 minutes, remove the skillet from the heat and let it rest with the lid on for 5 minutes. Once rested, remove the lid and fluff the rice with a fork, gently stirring to redistribute the vegetables.
- Top with shredded cheddar cheese and sliced green onions. Serve with your favorite toppings, such as sour cream, cilantro, or avocado, and enjoy!
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