Ingredients
Equipment
Method
- Heat the lentils, corn, tomatoes, and rice in a large pot on medium-low heat.1 (15 ounce) can Lentils, drained and rinsed, 1 (15 ounce) can Corn, drained and rinsed, 1 (10 ounce) can Tomatoes with Green Chiles, drained, 4 servings Brown Rice, cooked
- Turn off the stove and add all other ingredients.1 cup Cheddar Cheese, shredded, 3 Tablespoons Lime Juice, Salt and Pepper, to taste
- Top individual servings with sour cream, additional lime juice, ranch dressing, or cilantro lime dressing.Sour Cream (optional), 1 bottle Cilantro lime dressing (optional), 1 bottle Ranch dressing (optional)
- Serve in a bowl, on tortillas as a burrito filling, or with tortilla chips on the side.Tortillas or tortilla chips (optional)
Notes
You can use canned lentils or cook your own using dried. To use dried lentils, gently boil 3/4 cup of lentils in 4 cups of chicken broth until the lentils are soft enough to be able to smash them with the back of a spoon. There's no need to soak the lentils before cooking.
The heat of this dish can be adjusted. If you want it spicier, use medium or hot tomatoes with chilies. If you want to tone down the spiciness, use mild tomatoes with chilies and rinse them before adding to the pot.
My favorite brand of cilantro lime dressing for this recipe is Briannas Home Style Creamy Cilantro Lime. I buy it at Walmart.
Tortilla chips are good served on the side of this meal. Or, even better, they're really great crushed up and sprinkled on top.