One Pot Cheesy Mexican Lentils, Black Beans And Rice

• 1/2 onion
• 1 clove garlic
• 1/2 cup uncooked rice
• 1/2 cup uncooked green lentils
• 2 cups chicken broth
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1 can black beans drained and rinsed
• 1/2 cup fire roasted tomatoes drained
• 1 can diced green chiles 4 oz
• 1 zucchini shredded small
• 1/2 cup frozen corn thawed
• 1 cup red enchilada sauce
• 3/4 cup grated cheddar cheese

1. Heat a large pot or saucepan over medium high heat.
2. When the pot is heated add oil and add in the onion and garlic.
3. Saute for a couple minutes then add in the rice and lentils
4. Add in the stock, stir and bring to a boil.
5. Once boiling, cover and reduce the heat to low.
6. Simmer for 30-40 minutes, or until lentils and rice are tender
7. If there is any excess liquid drain it.
8. Season the rice and lentils with salt, pepper, chili powder, cumin and chipotle powder.
9. Add in all of the remaining ingredients except 1/4 cup of the cheese and stir together
10. Heat the mixture until the cheese is melted.
11. Top with the remaining cheese and cover with a lid.

onion, clove garlic, rice, green lentils, chicken broth, chili powder, cumin, black beans, fire roasted tomatoes, green chiles, zucchini, red enchilada sauce, cheddar cheese

Taken from www.epicurious.com/recipes/member/views/one-pot-cheesy-mexican-lentils-black-beans-and-rice-58bb54da0fb6781b3fb1b80e (may not work)