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Serving a scoop of chipotle mujadara with rice, lentils, and corn into a white plate with a wooden spoon
Sinmi Araoye

Spicy Chipotle Mujadara

Chipotle Mujadara is a play on the classic Indian combination of lentils and rice inspires this recipe. It is quick and great for making ahead.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 Servings
Course: Side Dish
Cuisine: Indian
Ingredients Method

Ingredients
  

  • 1 Cup Long Grain Rice I use basmati but any long grain rice should work
  • 1 Cup Lentils* Cooked
  • 1 Onion (medium sized)
  • 1 Chipotle Pepper Chopped
  • 2 cloves Garlic crushed
  • 1 tbsp Cumin Seeds
  • 1/4 tsp Cumin Powder
  • 2 tbsp Olive Oil
  • 1.5 cups Water/Broth
  • 1/2 Cup Frozen Corn
  • 1/2 tsp Smoked Paprika Powder
  • 1 Sprig/tsp Thyme
  • 1 tsp Salt

Method
 

  1. Pour olive oil into a shallow pot and set on low to medium heat. Add in onion slices and half of salt.
  2. Allow onion slices to caramelize slowly. Stirring frequently to prevent burning. This should take just under five minutes. Add cumin seeds and stir. Add in the chopped chipotle pepper, garlic, and the rinsed rice. Stir.
  3. Into the rice, add the cumin powder, smoked paprika powder, salt, and thyme. Pour in the water or broth. Bring to a low boil then cover.
  4. Allow rice to cook on low heat until liquid is fully absorbed. This should take about 15-18 minutes.
  5. Uncover the rice and add in the cooked lentils as well as the frozen corn. Cover again to allow corn to heat through. This should take about 4-5 minutes on low heat.
  6. Uncover the rice again, check that liquid is completely dry before turning off the heat. Fluff the rice, stirring in the lentils and corn evenly.
  7. Serve the Chipotle Mujadara. I love to top mine with crispy fried onions.