Southwestern Lentils & Brown Rice
Servings: 4
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.