Spicy Cilantro Lime Rice With Lentils & Chickpeas (Vegan)

Spicy Cilantro Lime Rice With Lentils & Chickpeas (Vegan)

A flavourful and affordable batch recipe made with U.S.-grown rice that comes together quickly, and is perfect for feeding a hungry family. Developed by Kelly Neil for USA Rice Canada.

Ready in 35 minutes and serves 6-8.

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1 tablespoon coconut oil

2 cups basmati rice

3 cups vegetable stock

2 teaspoons cumin

1 teaspoon ground coriander

½ teaspoon salt

1 can chickpeas, rinsed, drained

1 can lentils, rinsed, drained

1 bunch fresh cilantro, chopped

4 green onions, chopped

Dried red chilli flakes, to taste

Zest of one lime

Juice of 2 limes

Optional – toasted sesame seeds and/or hot sauce


Cut a square piece of parchment paper that will fit under the lid of a large pot when the lid is placed snugly on the pot.

Heat oil in a large pot over medium-high heat. Add basmati rice and toast, stirring often, for 2 minutes.

Add cumin and ground coriander to rice. Continue to cook 2 minutes more.

Add the vegetable stock and salt to rice. Turn up heat and bring rice to a roiling boil. Place parchment paper square on top of pot, place lid on pot snugly, and turn off heat. Leave the pot on the warm stove element for 25 minutes. After 25 minutes, remove lid and parchment from pot and give rice a good stir.

Add drained chickpeas and lentils, chopped cilantro and green onions, chilli flakes, lime zest, and lime juice to rice. Mix everything together until well combined. Serve warm or cold, as a side or an entree. Garnish with toasted sesame seeds and/or hot sauce if you like.

Note: This rice freezes well, sealed in an airtight container with a lid, for up to 3 months.