Ingredients:

  • 2 Tbsp (30 ml) Olive Oil or neutral cooking oil
  • 1 large Yellow Onion, diced
  • 1 Red Bell Pepper, diced
  • 3 cloves Garlic, minced
  • 1 Tbsp (15 ml) Tomato Paste (purée)
  • 1 tsp Chipotle Paste (or 1/2 tsp smoked paprika)
  • 1 Tbsp (15 ml) Chili Powder (mild or medium)
  • 1 tsp Ground Cumin
  • 1/2 tsp Dried Oregano (Mexican preferred)
  • 1 cup (200 g) Long-Grain White Rice, rinsed thoroughly
  • 1/2 cup (100 g) Dry Brown or Green Lentils (unsoaked, rinsed)
  • 5 cups (840 ml) Vegetable or Chicken Stock (low sodium)
  • 1 (15-oz) can (425 g) Black Beans, rinsed and drained
  • 1/2 tsp (2.5 g) Salt (or to taste)
  • 1/4 tsp Black Pepper (or to taste)
  • 1 cup (120 g) Shredded Cheese (Monterey Jack, Cheddar, or a Mexican blend)
  • Juice of 1 Lime
  • 1/4 cup Fresh Coriander (Cilantro), chopped

Instructions:

  1. Heat the olive oil in a Dutch oven or heavy-bottomed pot over medium heat.
  2. Add the diced onion and bell pepper. Sauté for 5-7 minutes until softened and translucent.
  3. Stir in the minced garlic and tomato paste. Cook for 1 minute until fragrant.
  4. Add the chili powder, cumin, oregano, and chipotle paste. Stir constantly for 30 seconds to 'bloom' the spices.
  5. Add the rinsed rice and rinsed lentils to the pot. Stir well to coat the grains with the spice mixture.
  6. Pour in the vegetable or chicken stock. Add salt and pepper. Stir once or twice to distribute the ingredients evenly.
  7. Bring the mixture up to a strong boil, then immediately reduce the heat to the lowest possible setting.
  8. Cover the pot tightly with a lid. Allow the mixture to simmer undisturbed for 28–30 minutes. Do not lift the lid during this time.
  9. After 30 minutes, remove the pot from the heat.
  10. Stir in the rinsed black beans (they are pre-cooked and only need warming).
  11. Sprinkle the shredded cheese evenly over the top of the mixture. Replace the lid and let the pot stand (rest) off the heat for 5 minutes. The residual heat will melt the cheese.
  12. Remove the lid, squeeze the juice of one lime over the rice, and scatter the fresh coriander. Fluff the mixture gently with a fork before serving.