Recipe: Southwestern lentils & rice (vegetarian/vegan)

Because this country is rapidly descending into fascist authoritarianism before our very eyes, and there is very little that I as an individual can do to stop it, sometimes I just need to think about other things for a little while. Like food.

And also, related, I am considering ways to ensure that my family gets the nutrients and protein we need without meat, especially if we lose all FDA/USDA oversight and big corporations can just break health and safety rules around food handling and storage all they want, with little fear of repercussions. Not that I think that is necessarily happening right now, but I am imaginative and I like to be prepared for all possibilities.

I have made this recipe twice in the past couple of weeks and it is REALLY GOOD. It is basically brown lentils, brown rice (or a brown/wild rice blend), an onion, a green pepper, a can of Ro-Tel, and some spices.

It has no meat yet it is so hearty and flavorful that if you’re a meat eater, you might not even notice or care that it’s made up of lentils and rice, not ground beef. Doc and Jamie, who typically prefer meat with their meals, really like this, and this one is at the top of my vegetarian meal list now.

It is SUPER easy too. Just dump everything in the instant pot, give it a stir, and 40 minutes later, dinner is ready. (There are instructions for oven baking if you don’t use an instant pot; it takes longer than way and I haven’t tried that method.)

Print Recipe

Southwestern Lentils & Brown Rice

Course: Main Course

Category: Instant Pot, Vegan, Vegetarian

Servings: 4

Author: Adapted from From a Chef’s Kitchen

Ingredients 

Rice & Lentils:

• 1/2 large onion, finely chopped (about 1-1/2 cups)
• 1 medium green bell pepper, chopped (about 3/4 cup)
• 4 large cloves garlic, chopped
• 3/4 cup brown lentils
• 3/4 cup long-grain brown rice
• 2-1/4 cups broth, vegetable or chicken
• 1 10-ounce can Ro-Tel tomatoes and green chilies, undrained
• 1-2 tablespoons taco seasoning blend
• 2 teaspoons dried Mexican oregano
• 1 teaspoon dried thyme leaves
• 1-1/2 teaspoons salt
• 1/4 teaspoon cayenne pepper, or to taste

Garnish:

• Shredded cheese, Monterey Jack, Pepperjack or white Cheddar
• Chopped fresh cilantro

Instructions

Instant Pot Instructions:

• Combine all the ingredients except cheese and cilantro in the Instant Pot.
• Cook on high pressure for 15 minutes. Allow pressure to naturally release for 15 minutes then release all the pressure.
• Allow everything to stand for 5 minutes. Sprinkle individual servings with cheese and cilantro, if desired.

Oven Instructions:

• Preheat oven to 375 degrees.
• Combine all ingredients except the cheese and cilantro in a deep 2-3 quart glass or ceramic baking dish and mix well. Cover with aluminum foil and bake 1-1/2 hours, stirring once while the mixture is baking.
• Remove the foil and return to oven (uncovered). Cook for another 15 minutes.
• Allow to stand 10 minutes before serving. Sprinkle individual servings with cheese and cilantro, if desired.

Notes

I used the “hot” variety of Ro-Tel, and also the full 1/4 teaspoon of cayenne pepper, and it was pretty spicy. We all three like spicy food, and this was near the top limit of what we would likely find enjoyable. If you don’t like things quite as spicy, use regular Ro-Tel and leave out the cayenne, or add it to taste at the end.

Here are some other vegetarian meals that we cook regularly:

• Oven-toasted cheese sandwiches and tomato or vegetable soup
• Black beans (from a can, with added garlic and onion powder), steamed rice, with toppings like halved grape tomatoes with garlic, diced avocados with salt and lime juice, and sometimes we add air-fryer tofu cubes
• Make-your-own pasta bar: Cooked pasta with an array of toppings to choose from: grape tomatoes, Kalamata olives, garlic, capers, pesto, hummus, lemon juice butter or olive oil, crushed red chili flakes, Parmesan or feta cheese
• Cheese quesadillas and green salad
• Vegetarian taco salads: green salad, black or pinto beans, Fritos, Trader Joe’s vegan chorizo, onion, tomato, cheese, jalapeños, sour cream, salsa (see my previous post about taco night)
• Ploughperson’s dinner: crackers, cheese, sliced apples, berries, tangerines, carrots, celery, tomatoes, olives, nuts. It’s pretty easy to add salami or leftover chicken or other protein sources here, if you want.