Southwest Lentils and Rice Skillet

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• 1 tbsp Olive oil
• 1 each Red onion
• 2 cloves Garlic
• 1 1/2 teaspoons Cumin
• 1 tsp Chili powder
• 1 tsp Adobo seasoning
• 1/2 tsp Dried oregano
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 1/2 cup Brown lentils
• 15 oz Black beans
• 14 1/2 oz Fire-roasted diced tomatoes
• 1 cup Frozen corn
• 2 cups Vegetable broth
• 3/4 cup Rice
• 1/2 cup Cheddar
• 2 each Green onions

1. Dice the red onion and mince the garlic. Add olive oil and onion to a large deep skillet over medium heat and sauté until onions are translucent, approximately 2-3 minutes. Add minced garlic and sauté an additional 30 seconds or until garlic is fragrant.
2. Add the cumin, chili powder, adobo, oregano, salt, and pepper to the skillet, stir and toast spices for about 30 seconds.
3. Next add in the lentils, black beans, fire roasted tomatoes (with juices), corn, and vegetable broth. Stir everything to combine. Place a lid on the skillet, turn the heat up to medium-high, and allow the mixture to come to a full boil. Once boiling, immediately reduce the heat to medium-low and simmer for 5 minutes. This will allow the lentils to start cooking first before adding the rice.
4. After 5 minutes, remove the lid and add the rice. Stir briefly just to evenly distribute the rice, cover with a lid, bring the skillet back to a boil, then reduce the heat again and simmer for 20 minutes.
5. While the mixture is cooking, grate the cheddar cheese and slice the green onions.
6. After 20 minutes, remove the skillet from the heat and let it rest, with the lid on, for 5 minutes. After it has rested, remove the lid, fluff the rice and gently stir to redistribute the veggies.
7. Top the lentils and rice mixture with shredded cheese and sliced green onions. Serve with more of your favorite toppings and enjoy!