Mexican-Spiced Lentil Chili & Rice Bowls

with Cheese, Sour Cream, Scallions & Lime

Allergens: Milk

Servings:

Cooking steps:

1
  • In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.
  • Keep covered off heat until ready to serve.
  • While rice cooks, wash and dry produce. Trim and thinly slice scallions, separating whites from greens. Core, deseed, and finely dice green pepper. Peel and mince or grate garlic. Quarter lime.
2

  • Heat a drizzle of oil in a medium pot (large pot for 4 servings) over medium-high heat. Add scallion whites and green pepper; cook, stirring occasionally, until browned and softened, 5-7 minutes. Season with salt and pepper.

  • Stir in garlic, cumin, and Mexican Spice Blend; cook, stirring constantly, until fragrant, 30 seconds.

3
  • Stir in lentils and their liquid, tomato paste, stock concentrate, ½ cup water, and ¼ tsp sugar (1 cup water and ½ tsp sugar for 4 servings).

  • Bring to a simmer, then reduce heat to medium low. Cook, stirring frequently, until flavors meld and chili has thickened slightly, 8-10 minutes. TIP: If chili seems too thick, stir in more water a splash at a time.

  • Taste and season with salt and pepper.

4

  • Fluff rice with a fork.

  • Divide chili between bowls. Top with rice, sour cream, as much Mexican cheese blend as you like, and scallion greens. Serve with a squeeze of lime juice and remaining lime wedges on the side.