Mexican Brown Rice & Lentils

Total Time
1hr 10mins
10 mins
1 hr

This is a tasty combination. I got this recipe from a friend. I use the French lentils as they do not break apart as much as red or yellow lentils.

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  1. Combine all ingredients, including canned tomato liquid, in stockpot.
  2. Bring to boil.
  3. Redcue heat to medium and cover.
  4. Simmer 55 to 60 minutes or until liquid is absorbed and rice is tender, stirring occasionally.
  5. Serve with cilantro sprinkled on top.
Most Helpful

4 5

I really enjoyed this. The flavoring is very sublte but perfect. I did use MEXICAN stewed tomatoes and omitted the cayenne. I didn't quite understand the part about setting aside the liquid of the tomatoes, just to turn around and put it into the pot, so I didn't do that and it turned out fine. THANKS!

4 5

My family enjoyed this dish. I sauteed the onions and added fresh garlic and red pepper. I used vegtable broth and included the liquid from the crushed tomatoes as part of the 1 cup of water. I will make this again.

4 5

Very easy, very tasty. To me this was a vegetarian version of chili, since I used veggie stock instead of the chicken stock. I guess that would actually make it vegan. I used a mixture of brown and red lentils, because I wanted it to be really thick. The rice kind of got lost in here, but I love lentils so that was the big draw for me anyway. I also added some smoked paprika at the end. Made for Potluck tag. Thanks, FloridaNative!