lunch · dinner · Mexican-inspired
Lentil-Corn Taco Rice Boxes
Six inexpensive meal-prep boxes with seasoned lentils, corn, rice, and crisp cabbage.
From our kitchen · nutrition not calculated
Ingredient estimate uses ordinary-brand U.S. average prices; local prices, sales, and package sizes vary.
Nutrition is not shown until ingredient masses, cooking yields, and nutrient-retention assumptions are verified.
Ingredients
For 6 servings
- 3 cups brown lentil
- 4½ cups brown rice
- 2 cups corn
- 3 cups red cabbage
- ¼ cups lime juice
- 2 tsp chili powder
- 1 tbsp olive oil
- ½ tsp salt
Equipment
Large skillet + Mixing bowl
How to make it
- 1
Heat the olive oil in a skillet. Add the brown lentils, corn, chili powder, and half the salt; cook for 6 minutes.
- 2
Toss the red cabbage with the lime juice and remaining salt.
- 3
Divide the brown rice, lentil mixture, and cabbage among six containers. Cool before covering.
Storage & leftovers
Refrigerate in a covered container for up to 4 days.
Remove the cabbage, then reheat the rice and lentils until steaming; return the cabbage before eating.
Dietary & allergen notes
Suitable for: vegan, vegetarian, dairy-free, egg-free, peanut-free, tree-nut-free, soy-free, sesame-free, gluten-free.
No major allergen is listed in the ingredients shown here. Packaged ingredients can vary, so always check labels and cross-contact information.
