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Lentil Taco Rice Bowls are a fast and easy recipe made from using pantry staples and shelf stable ingredients..
Ingredients:- Microwavable Spanish-style rice
- Canned lentils
- Canned corn
- Taco seasoning
- Nacho cheese
Directions:
Drain and rinse the lentils and place in a deep skillet or pot
Add the taco seasoning and water called for on the instructions
Bring to a boil, reduce to a simmer and cook until most of the water has evaporated. Think you can still tell there is a bit of water when you stir the lentils but not enough that it is soup like.
Add the rice, and corn. Cook for another two to three minutes or until the rice and corn have heated through.
Stir in the nacho cheese and serve with toppings if desired.
Equipment needed:
This is where this recipe really shines because you need very little equipment to make this recipe. So if you are somewhere with limited kitchen tools you could probably still make it.
- A deep skillet or pot
- A can opener
- A spoon or spatula to stir and serve the taco rice bowls
- A colander or mesh strainer
Seriously that's all you need!
More easy dinner recipes:
Lentil Taco Rice Bowls require no chopping and come together in about 15 minutes making them perfect for the times you would rather be almost anywhere than the kitchen.
Ingredients:
- 15 ounce can of lentils, drained and rinsed
- Packet of taco seasoning and water called for on the envelope
- 8.8 ounce pouch of heat and serve Spanish-style rice
- 15 ounce can whole kernel corn, drained
- 1/2 cup nacho cheese
Instructions:
- Place the lentils into a deep skillet or pot
- Add the taco seasoning and the water called for on the package
- Bring to a boil, and reduce heat and cook for 5-7 minutes or until most of the liquid has cooked off
- Add in the rice and corn and cook for 2-3 minutes or until heated through
- Stir in the nacho cheese and serve
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