Lentil Taco Rice Bowls
Lentil taco rice bowls layered with brown rice, black beans, corn, avocado, salsa, and lime for an easy vegetarian stovetop meal.
Prep: 10 min · Cook: 25 min · Yield: 4 · Method: Stovetop
Ingredients
- 1.25 cups dry brown rice
- 2.5 cups water
- 2 cups cooked lentils
- 1 15-ounce can black beans
- 1 cup corn kernels
- 2 tablespoons taco seasoning
- 0.5 cup vegetable broth
- 2 medium avocados
- 1 cup salsa
- 1 medium lime
- 1 tablespoon olive oil
Cooking instructions
- Combine the brown rice and water in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer until the rice is tender and the water is absorbed, 35 to 40 minutes. Remove from the heat and let stand, covered, for 5 minutes. (about 40 min) — Low simmer
- While the rice cooks, drain and rinse the black beans. Heat the olive oil in a large skillet over medium heat. Add the lentils, black beans, corn, taco seasoning, and vegetable broth. Stir and cook until hot and lightly thickened, 8 to 10 minutes. (about 10 min) — Medium heat
- Fluff the rice with a fork and divide it among four bowls. Top with the warm lentil mixture, sliced avocado, and salsa. Cut the lime into wedges and squeeze over the bowls before eating. (about 5 min) — None