EcuadoreanMedium · Hot
Arroz con Lentejas y Aromas
A hearty Ecuadorian rice and lentil dish cooked in a fragrant tomato-onion broth with cumin and fresh cilantro, finished with a squeeze of lime.
Prep
15 min
Cook
35 min
Rest
5 min
Total
55 min
Method
Preparación
1
2
Pelar y picar finamente los dientes de ajo. Lavar el cilantro y separar las hojas de los tallos. Cortar el limón en wedges para servir.
Refrito Aromático
3
Calentar el aceite de oliva en una olla grande a fuego medio. Agregar la cebolla y cocinar hasta que esté transparente y dorada, unos 5 minutos.
4
5
Incorporar el comino, la zanahoria y el pimiento rojo. Revolver bien y cocinar por 2 minutos para que los aromas se integren.
Cocción de Lentejas y Arroz
6
Agregar las lentejas enjuagadas a la olla junto con 4 tazas de agua. Llevar a hervor, reducir el fuego y cocinar tapado por 15 minutos hasta que las lentejas estén casi tiernas.
7
8
Si es necesario, agregar un chorrito de agua caliente si el grano aún no está listo. El caldo debe absorberse completamente.
Finalización
9
Retirar del fuego. Agregar las hojas de cilantro fresco y revolver suavemente. Tapar y dejar reposar por 3 minutos para que los sabores se asienten.
A
Nutri-Score
Excellent balance
A–E · lower is better · score -3
Calories
693
per serving
Source of protein · 24gLow sugar · 6gLow saturated fat · 2g
Protein
24g
Carbs
124g
Fat
12g
Sat. fat
2g
Fiber
8g
Sugar
6g
Sodium
1064mg
MediterraneanHeart HealthyDiabetes FriendlyWeight LossDigestive HealthLow Saturated FatHigh ProteinHigh FiberIron RichPlant Protein
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
B
Environmental impact
Low impact
A–E · lower is better · includes estimates
kg CO2e
0.7
per serving
BCarbonAEU all-round· carbon sets the grade
Water
1.8m³
Land
21Pt
Runoff
0.06g P
Arroz blanco drives 48% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
5
Umami
5
Sweet
5
Salty
4
Sour
1
Bitter
1
Spicy
Textures
TenderSaucyFluffy
Aromas
HerbalEarthyCitrusSavory
Kitchen Equipment
Primary Tool
StockpotCounter FootprintMedium
Techniques
Safety & Storage
Cooking Temperature
Cook lentils until completely tender, approximately 15 minutes of simmering. Internal temperature should reach at least 165°F (74°C) to eliminate potential bacterial contamination. Use a food thermometer to verify safety.
Storage
Cool rice and lentil mixture to room temperature within 2 hours, then refrigerate in airtight containers. Consume within 3-4 days. Reheat thoroughly until steaming hot before serving.
Handling
Wash cilantro thoroughly under running water, removing any soil or debris from leaves and stems before adding to the dish.
Cross Contamination
Use clean, sanitized cooking equipment when preparing this dish. If the stockpot was previously used for allergen-containing foods, ensure thorough cleaning between uses.
Shelf Life
Cooked rice and lentil dishes have moderate shelf life. For best quality, consume within 3 days when refrigerated or freeze portions for up to 2 months.
Pro Tips
Technique
Don't rush your refrito—the onion should cook until it's deeply golden and sweet, almost translucent, about 8 minutes total. This slow cooking builds the soul of the dish and gives you that beautiful tomato-onion broth that makes everything taste like home.
Substitution
If you don't have yellow onion, a white onion works, though the sweetness will be slightly different. And don't skip the lime squeeze at the end—it wakes up all the flavors and gives this dish its Ecuadorian soul.
Make Ahead
This dish actually tastes better the next day! The lentils and rice absorb the broth beautifully overnight, and the cumin and cilantro deepen. Store it covered in the refrigerator for up to 3 days.
Storage
Keep it in a covered container in the fridge and gently reheat on the stove with a splash of water to restore the broth. The lime wedge on the side will keep it bright and fresh even after reheating.
From the chef
Rice and lentils cooked together in one pot sounds simple, but the tomato-onion base is what makes this dish worth sitting down for. The onion goes in first and sweetens slowly, the tomato breaks down into a fragrant sauce, and then the lentils go in to absorb all that cumin warmth before the rice joins them to finish in the same broth. Everything cooks together until the liquid is fully absorbed and the grains are tender. Cilantro stirred in off the heat, a good squeeze of lime — that is all it needs. Honest, filling, and better than it has any right to be for how few ingredients it asks of you.
TagsComfort FoodOne PotCitrus FinishWeeknight DinnerHearty
Source: generated · June 10, 2026