Ingredients
Method
- 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!
Nutrition
Notes
This skillet dish offers a hearty, satisfying meal full of rich flavors. Add your favorite toppings like sour cream, cilantro, or avocado for extra flair!