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Southwestern Lentil and Brown Rice Bake

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Southwestern Lentil and Brown Rice Bake is cheesey, delicious comfort food even a carnivore will love!

Southwestern Lentil and Brown Rice Bake

Heads up oh beautiful, wonderful readers!  This is an update to the original post dated January 1, 2015.  The following information is dated June 8, 2016.

First of all, THANK YOU, THANK YOU, THANK YOU for making this one of my most popular, most pinned, most replicated recipes.  Love you all and thank you for taking the time to provide your feedback.

Seems like forever that my hubby and I have been making this dish, however, some of you had problems achieving a fully-cooked dish in the amount of time specified in the recipe.

I felt your pain.  Few things are worse than waiting on a dish that simply will not cook when you’re hungry and all eyes are on the oven.

As recently promised in a comment, I retested this dish.  I baked it in the same white baking dish as the original.  I even invested in an oven thermometer to see if my oven was running super hot.  The oven temperature specified in the recipe is 375 degrees, however, my oven thermometer actually registered 350 degrees during the retest.

Overall it turned out as I stated in the recipe.  However, I have updated the recipe to be more specific with times, materials and process.

  • Use a glass or ceramic baking dish as they conduct heat better than metal.
  • Cover tightly with aluminum foil as a loose-fitting lid allows too much liquid to evaporate.
  • Only stir once during the baking process as lifting the lid halts the cooking process.
  • At 1 hour 30 minutes (90 minutes), remove the lid, stir in half the cheese, place the other half on the top and continue baking uncovered another 20 minutes or so for the cheese to melt and brown slightly.
  • Let rest 10 minutes before serving.

As much as I would like, I can’t account for every variable and ovens and products vary in performance.  Hoping that these tweaks will make this delicious dish work better for you!!!!

Now back to our regularly scheduled programming………

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Southwestern Lentil and Brown Rice Bake

Oh, the lentil joy!

This Southwestern Lentil and Brown Rice Bake is meatless comfort food that even a carnivore will love.  My husband and I began making this casserole back in my vegetarian days, which we’ll just say was a long, long time ago so as not to date myself.

The recipe we originally followed is “Lively Lentil Bake” from Hot, Spicy and Meatless, Over 150 Delicious, Fiery and Healthful Recipes by Dave DeWitt, et. al., the folks behind Chile Pepper Magazine.  This collection of spicy vegetarian fare was published in 1994.

Southwestern Lentil and Brown Rice Bake

Our recipe is significantly different from the original, however, the procedure remains the same–combine all the ingredients in the baking dish and let it bake away!  About all you make dirty in the process is your knife and a measuring cup.

It’s one of our favorites when we’re both busy and don’t have a lot of time to prep and cook.  Most of the time, we already have the ingredients on hand or we make minor substitutions as this is a versatile and forgiving recipe.  The authors of the original recipe suggest stuffing bell peppers with the finished product.  Brilliant!

When working with dry lentils, always be sure to look them over carefully for anything foreign such as stones.  Place a small handful at a time on a white paper plate.  A white paper plate works well because you can easily pour the lentils directly into whatever you’re making after inspecting them.

Serve with warm corn tortillas and a crisp, fresh salad.

Southwestern Lentil and Brown Rice Bake - Before being served

Southwestern Lentil and Brown Rice Bake for the win!

Thank you, hope you enjoy and please share this From A Chef’s Kitchen reader favorite!

Southwestern Lentil and Brown Rice Bake is hearty, meatless comfort even a carnivore will love!

Southwestern Lentil and Brown Rice Bake

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Prep Time 20 min
Cook Time 2 hr
Total Time 2 hrs 20 mins
Serves 4-6

Southwestern Lentil and Brown Rice Bake is comfort food even a carnivore will love!

Ingredients

  • 1/2 medium onion, finely chopped (about 1 cup)
  • 1/2 medium green bell pepper, chopped (about 1/2 cup)
  • 4 cloves garlic, chopped
  • 3/4 cup brown lentils
  • 3/4 cup long-grain brown rice
  • 3 cups vegetable broth
  • 1 can (15-ounce) petite diced tomatoes, undrained
  • 1 can (4-ounce) diced green chilies
  • 1 tablespoon taco or other Southwestern seasoning blend
  • 2 teaspoons dried oregano (preferably Mexican)
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • Freshly ground black pepper, to taste
  • 2 cups shredded cheese (Monterey Jack, Pepperjack or white Cheddar), divided

Directions

Preheat oven to 375 degrees.

Combine all ingredients, except the cheese, in a deep 8 x 8-inch 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, stir in half the cheese and place the remaining cheese over the top.

Return to oven (uncovered) and bake until cheese has melted, approximately 20 minutes.  Allow to stand 10 minutes before serving.

by

5.0 rating
4 reviews
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Comments

  3. Made this as a double batch this evening at 5000 feet altitude. After starting it, I read the comments about it taking longer- and I didn’t have time to spare- so I raised the temperature to 400º and did not stir it (I didn’t want to lose heat). I cooked it in a heavy ceramic casserole.

    I also added 2 shredded zucchini and a big handful of mushrooms that needed a good home/to be eaten, as it looked like a recipe that would “hide” extra veggies well.

    It was done at 90 minutes, as hoped.
    It was very good; the rice and lentils were nice and toothsome, soft but with good texture/chewiness. We will make this again (and hide extra fridge veggies in it again, too).

    5.0 rating

    Reply

    • That’s great, Jennifer! So glad it worked out for you. A previous commenter did it in her pressure cooker for 15 minutes so if you have one, that could be an option in the future. I hope to find time in the near future to update this recipe for the Instant Pot/electric pressure cooker. Thanks again and love the addition of all the veggies!

      Reply

  4. My whole family (kids ages 8 and 10) loves this recipe! I’ve made it 10+ times – I make it as instructed, sometimes adding extra red and yellow peppers. We eat it with naan. Thanks for a great recipe!

    5.0 rating

    Reply

    • Hi, Laura, That really makes my day! Love to hear 8 and 10-year-olds getting into lentils and brown rice. Good on you! Thanks so much, so glad you’re enjoying! Please stay in touch!

      Reply

  6. Can I used cooked lentils instead? If so, should i incorporate them in later as opposed to letting them bake the full time?

    Reply

    • Hi, Kimberly, Thanks for your question. I don’t see why you couldn’t, but you will probably need to adjust the liquid since the lentils absorb a lot of the liquid. You could also use cooked brown rice. Saute the vegetables, combine in a baking dish with some liquid, the remaining ingredients and just bake it through. This recipe is very versatile!

      Reply

      • Definitely adjust the liquid! I used cooked brown rice and there was a little more liquid than I would have liked. Overall great recipe!! The house smelled amazing!

        Reply

        • Hi, Tamara, Yes, if you use cooked brown rice, it’s really not going to absorb a lot of the liquid like uncooked will. Thanks so much and glad you enjoyed!

          Reply

  7. I made this yesterday, turned out really good! I cooked it for 2 hours on 400 (my oven runs a little low) and then added cheese for another 20 minutes. I had doubled the recipe, next time I would reduce the broth by 1/2c or so. It tasted good though, thanks!

    Reply

  8. Hi!

    I was looking for a simple and tasty bean-rie one pot meal, and this was the perfect one. Great recipe! Thx!

    Reply

    • Hi, Petra, Glad you enjoyed! This is still and always will be one of our favorite meals! We had it last night as a matter of fact. Thanks again and please stay in touch!

      Reply

    • Hi, Jacklyn, Thanks for your question. Return it to the oven uncovered so the cheese melts. Aluminum foil tends to insulate and the cheese won’t melt. I made a clarification to the recipe. Thanks again and hope you enjoy!

      Reply

  11. I made this last night and it was delicious! I actually looked forward to my leftovers for lunch today 🙂 I followed the recipe and my casserole came out cooked perfectly.

    Reply

    • Thanks, Trista! Glad you enjoyed and we have loved this dish like….forever! So happy to be able to share it with my readers and they enjoy it as much as we do! Please stay in touch!

      Reply

  12. Hello,

    I’m testing out freezer meals I can easily dump in my crockpot or stick in the oven like casseroles. Would this recipe be something I can freeze as a casserole then stick in the oven or crockpot on a different day?

    Reply

    • Hi, Patsy, Thanks for your question! You absolutely could. This casserole freezes and reheats GREAT. It would need to be cooked, of course, and cooled down thoroughly. We like to freeze it in smaller portions, which I think would work better for a slow-cooker, too. Thanks again and let me know how it works for you.

      Reply

    • Hi, Michele, Much depends on the two-year-old. I know some toddlers with pretty sophisticated tastes; others not so much. You might want to leave out the green chilies and use mild taco seasoning. Thanks so much and please stay in touch!

      Reply

  14. Made this recipe last night- I used red lentils (didn’t have any brown) and half the amount of cheese.. it was delicious! Didn’t have any problems with the liquid absorbing. Love how simple yet healthy this recipe is!

    Reply

  15. This didn’t work well for me in the oven, so I make it in a pot on the stove instead. Cooks in about an hour. Mix the cheese in at the end, after taking it off the heat.

    Reply

        • Even better and faster in a pressure cooker. 15 min under pressure, natural release, stir in cheese, and dinner is ready! I make this about three times a month.

          Reply

          • Thanks, Jane! That’s great to know. I love to use my electric pressure cooker. Love that you love it so much you make it so often!

  16. I am making the recipe right now and am at the 90 minute mark in the oven. Virtually none of the liquid is being absorbed by the lentils or the brown rice. I am very frustrated.

    Reply

    • Hi, Nicole, Well, I’d be more than frustrated! I just checked my recipe against the one in the cookbook that we’ve been making for years. The recipe in the cookbook says 1 1/2 hours at 350. I upped the oven temperature to 375 just to ensure everything got done for my readers. I’ve also made this several times for us and for clients since posting it. The issue has got to be different brands of lentils and rice cook at different rates. We use cheapo Kroger store-brand brown lentils and Riceland brown rice. I’ve cooked green lentils for clients and they can take a very long time to cook. I know well from experience that Whole Foods brown rice takes longer to cook than Riceland rice. I will note that on the recipe. Thank you and with how many times we’ve made this recipe, this just shouldn’t be!

      Reply

      • Thank you so much for your quick reply. In the end, the recipe turned out delicious. My husband went back for second helpings. I just had to bake this dish for longer than 1 1/2 hours in my oven in order to get the lentils and brown rice to soften. I plan on making this recipe again because it was good.

        Reply

        • YAY! So happy to hear that! I work in a lot of different homes with a lot of different appliances and I know that ovens can also vary. Thanks so much for reading and please stay in touch!

          Reply

  17. We made this for dinner tonight and it was fantastic! I was surprised, actually! It didn’t have the earthy brown rice and lentil taste that I was expecting. It was moist and flavourful and perfect with fresh tortillas. My husband ate his wrapped up like a burrito. I borrowed another commenter’s idea and I cooked it with one chipotle pepper in adobo sauce, but removed the pepper before adding the cheese at the end. I think it gave it a nice flavour without adding too much heat that way. My husband likes to make skeptical cracks about being hungry when I choose meatless meals, but he really liked this, found it filling, and said I should make it again. I don’t see a place to give this five stars, but five stars!!!

    Reply

    • Thank you, Laura! You made my day! You definitely always should change things to suit your taste. My husband and I love things crazy over-the-top HOT, so I tend to hold back on recipes. Please stay in touch!

      Reply

    • Hi, Cindy,

      I would add it toward the end and just heat it through since Minute brown rice doesn’t take long at all. Thanks for your question and please stay in touch!

      Reply

  19. I made this for dinner tonight and it was very good! I’m ten weeks pregnant and lentils are a great source of folate, so I was excited to try this recipe. It was definitely a success and I will be making it again. My husband also really liked it and he is more of meat lover than I am. It was also very easy and didn’t dirty a lot of dishes! Thanks for the great recipe!

    Reply

  20. I made this almost exactly as stated (left out the chiles since I didn’t have any). My family LOVED it! We scooped it up on naan…but it would be great on tortillas or as nachos. Will definitely be making this again – thanks for the recipe!

    Reply

  21. I made this a couple weeks ago, and just put another pan of it in the oven for tonight’s dinner. Switched it up a little bit to our tastes….like adding a can of drained black beans….we love it! With or without the cheese…..but w/o cheese I add diced avocado. LOVE!

    Reply

    • Great! Thanks so much for your feedback, Monica. It’s been a favorite of ours for a crazy long time and I sometimes even change it up!

      Reply

  22. Made this for lunch today – very good. I used a dutch oven, heated the mixture to boiling and then put the pot in the oven for an hour. Would also be good as burrito filling.

    Reply

  23. Are you suppose to add the liquid from the can of diced tomatoes? I am wondering if the people who mentioned their rice and lentils were still hard did this or not?

    Reply

      • I used Rotel and drained the liquid because I didn’t have chilies. I also cooked it in my pressure cooker for 15 minutes and natural release and it was AMAZING. It worked out perfectly. Definitely a keeper–even for my meat obsessed husband.

        5.0 rating

        Reply

    • Hi, Halley, Thanks for getting in touch. I use a recipe management program called MasterCook to analyze recipes. When I analyzed this recipe as I wrote it, I came up with 425 calories for four large servings. If you reduce portion size to feed six people and use as a side dish, the calorie count is 284. You could also use less cheese or use a 2% cheese to drop the calorie count even more. Another way for you to analyze recipes is through Self Magazine’s http://nutritiondata.self.com/ I don’t provide a nutritional analysis on my blog because as a personal chef, I’ve learned it’s just an estimate anyway and there can be variables. Thanks again and please let me know how you enjoyed it.

      Reply

  25. I made this, looks so yummy and was so excited about this! I ended up adding an entire pack of taco seasoning and 1.5 extra cups of broth because the rice would not cook on the amount you suggested. I also had to cook for an additional 40 minutes and rice still was not done. I love the taste and will make again but will add less liquid and add cooked rice and lentils next time, because mine would not cook :(. Hard lentils and rice throughout. Otherwise good.

    Reply

    • Hi, Amy,

      Someone else said they had a hard time getting the rice to cook. I rechecked the recipe from Hot, Spicy and Meatless that my hubby and I have been making forever and the recipe calls for the mixture to be cooked for 1 1/2 hours at only 350 degrees. I cranked the oven to 375 and it all got done per my recipe. I cook in numerous kitchens for various personal chef clients and ovens definitely do vary. I did some muffins yesterday for a client and baked them one minute UNDER the directed time and I was starting to smell burned chocolate. OY. Not. Good. Rescued in the nick of time. Different brands of rice may require different cooking times.

      You should definitely adjust to your taste. My hubby and I like things over-the-top hot and seasoned, so I try to cut back in my recipes. It’s easy to spice and season things up, but if something is too crazy hot to start, it’s difficult to fix! A recipe is only a roadmap, but how you get to the final destination is up to you!

      Reply

    • Hi, Carrie, I absolutely think it could be done in a crockpot. In fact, I’ve been meaning to retest it in a crockpot. If you get to it before me, please let me know how it goes.

      Reply

        • Hi, Julie, Thanks for your question. I have not done it in a slow-cooker yet. When I do that, I will update the post. If you try it, would you kindly report back on how it went? Thanks so much!

          Reply

          • Thank you. I’ll check back from time to time. I like your recipes. Your neighbor, Lee Ann, told me about you. I made it in the oven, and it was super easy and Yummy!!.

          • I made this in a crockpot at 4 hours on high and it turned out great! I subbed some of the veggies for what I had on hand and added a little bit of salsa at the end. Thank you for the recipe!

  27. Love lentils & was just looking for this type of mix it all together style dish..:O) to make on Friday for meals at work on the weekends :O) just perfect can’t wait to try this weekend…

    Reply

  28. I made this dish last night. Ended up adding 4 cups broth, as rice was a bit al dente with only 3 cups liquid. Also added 2 tsp Chipotle with adobe sauce to liven it up – Flavors were very good. Will make again with the above adjustments.

    Reply

    • Hi, Stacie, Thanks so much for your feedback! I cook a ton of rice for one certain client of mine and I’ve found it’s possible for cooking times/liquid to vary by brand. Love the addition of chipotle!

      Reply

  30. mmm, that looks yummy! and you made it look good too, it’s really hard to photograph lentils and casseroles because they usually look just meh. But this looks cheesy and delicious!

    Reply

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