Mexican-Spiced Lentil Chili & Rice Bowls

🥘 Ingredients

• black pepper
  ¼ tsp
• cooking oil
  1 tbsp
• cumin
  1 tsp
• garlic
  2 cloves
• jasmine rice
  1 c
• lentils
  1 c
• lime
  1 unit
• long green pepper
  1 unit
• mexican cheese blend
  2 oz
• mexican spice blend
  1 tbsp
• salt
  1 tsp
• scallions
  4 units
• sour cream
  2 tbsp
• sugar
  ½ tsp
• tomato paste
  1 tbsp
• veggie stock concentrate
  1 unit

1. 

   1

   Wash and dry all produce. Halve and quarter lime . Peel and mince garlic . Trim and slice scallions , separating whites and greens. Dice long green pepper .

   lime: 1 unit, garlic: 2 cloves, scallions: 4 units, long green pepper: 1 unit
2. 

   2

   Heat cooking oil in a medium pot over medium-high heat. Add scallion whites and green pepper; cook, stirring occasionally, until browned and softened, ⏱️ 5 minutes . Season with salt and black pepper . Add garlic, cumin , mexican spice blend , and tomato paste ; cook 1 minute. Stir in lentils , veggie stock concentrate , sugar , and water.

   cooking oil: 1 tbsp, salt: 1 tsp, black pepper: ¼ tsp, cumin: 1 tsp, mexican spice blend: 1 tbsp, tomato paste: 1 tbsp, lentils: 1 c, veggie stock concentrate: 1 unit, sugar: ½ tsp
3. 

   3

   Bring to a simmer, then reduce heat to medium low. Cook, stirring frequently, until flavors meld and chili has thickened slightly, ⏱️ 8 minutes .
4. 

   4

   Meanwhile, cook jasmine rice according to package directions. Fluff rice with a fork.

   jasmine rice: 1 c
5. 5

   Divide rice between bowls. Top with chili, mexican cheese blend , and sour cream . Garnish with scallion greens and a squeeze of lime juice.

   mexican cheese blend: 2 oz, sour cream: 2 tbsp