Ingredients
Scale
- 1 cup red lentils
- 1/2 cup rice
- 3 teaspoons beef broth powder
- 2 tablespoons taco seasoning
- 1/2 cup parsley
- 1/2 teaspoon salt
- 1 cup dehydrated pinto beans (or you can use 1 can of pinto beans)
- 2 cups salsa
- 3 cups water (add more as needed as it cooks)
Instructions
- For a “meal in a jar,” layer all of the dry ingredients in a Mason jar and vacuum seal. It will be shelf-stable for 1 year.
- To cook, pour contents of the jar into a large pot. Add the salsa and 3 cups of water. Bring to a boil.
- Once at a boil, lower it to a simmer, place the lid on, and simmer for 30 minutes (stirring occasionally).
- Fluff the mixture with a whisk and serve on tortillas.
- Optional: Top with sour cream, cheese, and sliced avocado.
Notes
It's important to watch the water level as the lentil mixture cooks. You may need to add an additional 1 cup of water to keep the mix from sticking while it cooks. It depends on how quickly your lentils, rice, and dehydrated beans rehydrate.
Also, dehydrated beans are beans that have been cooked and dehydrated to produce "just add water" beans. If you don't have any, then replace the dehydrated beans with 1 can of pinto beans and decrease the water amount by 1/2 cup.
- Prep Time: 5 minutes
- Additional Time: 0 hours
- Cook Time: 30 minutes
