Southwestern Lentil and Brown Rice Bake is cheesy, delicious meatless comfort food even a carnivore will love and is super easy to prepare! Simply combine everything in a baking dish, pop it in the oven and let it bake away while you do other things.
The inspiration behind this dish:
Oh, the lentil joy! It seems like forever that my hubby and I have been making this dish! My husband and I began making this casserole back in my vegetarian days. We’ll just say those days were a long time ago so as not to date me.
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 and we’ve used that cookbook a lot.
This Southwestern Lentil and Brown Rice Bake is one of our favorites when we’re both busy and don’t have a lot of time to prep and cook. Quite often, we already have the ingredients on hand in the pantry.
The only fresh things you need is an onion, green bell pepper and cilantro for garnish if you like. It’s very easy to make minor substitutions as this is a versatile and forgiving recipe.
How to inspect lentils for debris:
One thing you always want to do when working with lentils is to look them over well for stones, twigs and odd-looking shriveled ones because those can be stone-like.
What I do is:
- Place a small amount–about 1/4 cup–on a plain white paper plate. A white surface makes debris easier to find.
- Look them over for any odd things and discard.
- Then, gently fold the plate to guide them into your pot or into a bowl.
- Repeat with the remaining lentils.
How to make Southwestern Lentil and Brown Rice Bake:
My recipe is significantly different from the original in the cookbook, however, the procedure remains the same:
- Combine all the ingredients in the baking dish!
- Cover and let it bake away while you do other things! About all you make dirty in the process is your knife and a measuring cup.
- Stir once during the baking process.
- Add cheese near the end and top with cheese at the end.
Southwestern Lentil and Brown Rice Bake for the win! Little to no effort and you have a cheesy, vegetarian dish even a carnivore would love!
For more great vegetarian casseroles, be sure to try my:
- Southwestern Squash, Corn and Poblano Casserole
- Italian Summer Vegetable Casserole
- Brown Rice Cheddar Kale Casserole
- Healthier Turkish Eggplant Casserole (Imam Bayildi)
- Layered Zucchini Corn Casserole
- Grains and Greens Casserole
- Brown Rice and Summer Vegetable Casserole with Feta and Black Olives
- Southwestern Summer Squash Casserole
- Late Summer Vegetable Tian
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Southwestern Lentil and Brown Rice Bake
Southwestern Lentil and Brown Rice Bake is cheesy, delicious meatless comfort food even a carnivore will love and is super easy to prepare! Simply combine everything in a baking dish, pop it in the oven and let it bake away while you do other things.
Ingredients
- 1/2 large (or 1 medium) onion, finely chopped (about 1 1/2 cups)
- 1 medium green bell pepper, chopped (about 3/4 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 and leaf--not ground)
- 1 teaspoon dried thyme (leaf--not ground)
- 1 teaspoon salt
- Freshly ground black pepper, to taste
- 2 cups shredded cheese (Monterey Jack, Pepperjack or white Cheddar), divided
- Chopped fresh cilantro, for garnish
Instructions
- Preheat oven to 375 degrees.
- Combine all ingredients, except the cheese, 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, 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.
- Garnish with chopped fresh cilantro.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 239Total Fat: 13gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 38mgSodium: 1047mgCarbohydrates: 18gFiber: 4gSugar: 3gProtein: 13g
The nutritional information above is computer-generated and only an estimate. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.
Karen says
I made this casserole today. I was excited to try it as lentils and rice are a couple of my faves. I don’t know why, but all I could taste was an overpowering oregano flavor which was disappointing. Is 2 tsp of oregano the correct amount? If I made this again, I’d definitely omit half of the oregano or maybe all of it. Also, to me, it was a bit too salty. Might try it again (with modifications) as I love lentils!🙂
Carol says
Hi, Karen, Thanks so much for the feedback. I don’t recall anyone mentioning the oregano thing before. Sometimes people are sensitive to certain flavors. I can handle cinnamon in baked goods, but put it in anything savory and I just can’t. Did you use Mexican oregano? You can get it through Penzeys. It’s a little different from traditional oregano which lends itself more to Mexican and Southwestern cuisine. Perhaps try low-sodium vegetable broth next time, too. Thanks again!
Celeste says
Morning!
I made this last night, also very excited to try my new found brown rice and lentil dish!!
Half way through it still looked like a minestrone soup, but when the time was up everything was nice and fluffy.
I agree, something (herb/ spice) I added is a bit overpowering, so I’ll half everything next time too.
Will definitely try it again. Thank you for the recipe!!
Carol says
Thanks, Celeste! Wondering if you used powdered oregano? Two teaspoons of that WOULD be overpowering. Thanks again!
Marlene says
I tried this today and it was delicious. Simple to make, basic ingredients that are easy to find and have on hand, and the result is hearty and tasty. I will definitely be making this again. Thanks for such a winning recipe!
Carol says
Hi, Marlene, Thanks so very much! So glad you enjoyed! This has been a favorite of ours for many, many years so I’m glad I’ve been able to pass it on and more people can enjoy it. Thanks again.
Kat says
We cooked this just over a week ago as experimenting with meatless meals now – it was so good it’s back on the list to make again! A new favorite for us! Thanks!
Carol says
Thanks so much, Kat! So glad you all enjoyed it! This recipe has certainly stood the test of time with us, too. Still is and will always be one of our go-to meatless meals! Thanks again and hope you’ll try some of my other meatless meals.
Julia says
I made this with green lentils and white basmati. It smelled delicious while baking, but I think 1.5 hours is too long for this combination: the texture of the rice and lentils were similar and both mushier than I’d prefer. I’ll try again and keep a closer eye on the cooking time!
Carol says
Thanks so much, Julia! I’ve had green lentils take FOREVER to cook and then sometimes they cook very quickly–faster than brown lentils. The white basmati is definitely going to cook fast. If you wanted to use that combination again, you could always precook everything on the stovetop (including the vegetables) so its all the texture you want, combine in a baking dish and then just place in the oven for 30-40 minutes or until it’s heated through. You could also make a day or two ahead of time and then heat through later. Thanks again!
Terri Boyko says
This is great to do as I have leftover cooked rice and leftover green cooked lentils. I’ll try the recipe tomorrow!!! Thanks for the great idea!!
Carol says
Hi, Terri, If you’ve got already cooked rice and lentils, you’ll want to cook the vegetables in a skillet or saute pan first, then combine everything in a baking dish. You won’t need as much liquid, so just enough to moisten everything. Thanks so much and hope you enjoy!
Margot says
I am excited to make this recipe. What capacity is your baking dish or what capacity would you recommend? Thank you!
Carol says
Hi, Margot, Thanks so much for your great question! I would recommend at least a 2-quart baking dish. Thanks again and hope you enjoy!
Margot says
This was a delicious dish and so easy to bake in the oven! We were in a “light cheese” mood and skipped the cheese and it was still delicious. What a clever idea to bake rice with lentils in the oven like this, no sautéing, etc. It’s a keeper!
Carol says
Thanks so very much, Margo! So glad you all enjoyed and this is now one of your go-to recipes as it’s been one of ours for over 20 years! Thanks again!
Melissa says
I make this for meal trains all the time now, I’ve recently started eating vegan… Even without the cheese it is phenomenal!
Carol says
Thanks so much, Melissa! So glad you enjoy! Vegan cheese should work just fine. I’d love to know what a “meal train” is, however. Thanks again!
Kristine Munoz says
A meal train is a sign-up sheet, usually (maybe always?) online, for when someone has a baby or is ill. An organizer finds out food allergies, preferences etc. From the family receiving it, posts that information plus dates when meals will be needed online, then this is circulated by e-mail invitations to interested parties. My academic department does this whenever someone has a baby and will welcome cooked food for a few weeks. It’s a great system! Everyone helps out a little and the recipients get a lot of help without needing to ask anyone. Google “meal train” and you’ll get to a website that features the calendar system for free.
Carol says
Hi, Kristine, Thanks so much! I had never heard it referred to as a “meal train” before but we’ve done it many times and have also been the recipient after breaking a kneecap. It’s a wonderful thing to do for people. Thanks again!
Liz says
What is the nutritional value on this recipe? Or at least the sodium level?
Thank you!
Carol says
Hi, Liz, Thanks so much for your question! I’m in the process of adding nutrition to all of my recipes and updated this one today for you. The nutrition information is computer-generated so it’s only an estimate. You can adjust the sodium level down by using no-salt-added tomatoes, lower-sodium or salt-free broth, etc. Thanks again!
Karen says
Do you think this could be made with white rice instead of brown rice?
Thanks,
Karen
Carol says
Hi, Karen, Thanks so much for your question. Yes, it could be made with white rice, but the white rice does not take as long to cook as brown rice. The length of time it takes to cook brown rice is on par with the time it takes to cook lentils. What I would do is saute the vegetables, cook the lentils and white rice, then combine it all and then bake it. You could even make it a day or two ahead of time that way. Thanks again and hope this works for you!
Alice says
Followed recipe and was delicious! I will definitely make again.
Cooking time was just right.
Carol says
Thanks so much, Alice! So glad you enjoyed and it came out perfectly. Please stay in touch!
Louise says
If I were to use frozen brown rice and lentil burgers,chopped up, and adjust the liquids….. what do you think??
Carol says
Hi, Louise, Thanks for your question. I don’t see why not! Let me know how it works for you.
Vanessa says
Just wanted to double check. The brown rice and lentils used in this recipe are not cooked? Thanks!
Carol says
Hi, Vanessa, You are correct; they are not cooked. Just combine everything in a baking dish and let it bake away! Thanks so much and hope you enjoy!
Jess says
This is so great! My 24 month old loves it! I’m vegetarian and my husband is not and he even likes it. I make it usually once a week. The past couple of times I’ve added half a can of corn since I omit the bell peppers and it’s delicious! Thank you!
Carol says
Hi, Jess, Thanks so much!!! So glad everyone including the meat-loving hubby is enjoying it! The addition of corn sounds wonderful! Thanks again!
Michaela says
How long would you cook it for on low in a slow cooker? Can beef broth be added to it…I don’t have vegetable broth?
Carol says
Hi, Michaela, I would do 7-8 hours on low and I think beef broth would be just fine. I put vegetable broth in the recipe to keep it vegetarian but if you don’t object, I think beef broth would be just fine! Thanks so much and hope you enjoy!
Michaela says
I prepared this in my smaller slow cooker earlier this morning and came home later on, it stuck to the sides and bottom of the pot. The top was dry and rice was mushy. Was I supposed to use a bigger crock pot?
Carol says
Hi, Michaela, Hard to say as I don’t know what size slow cooker you used. Did you use brown rice? It can be really frustrating sometimes with different brands of things, too.
Courtnay says
Looks awesome, wondering if red lentils would work also in this recipe? I never cooked with lentils of any type before so I’m unsure of any difference in flavor.
Carol says
Hi, Courtnay, Thanks for your question! I don’t think there would be a difference in flavor, but there will be a big difference in texture. Red lentils cook much faster than brown lentils and they tend to almost “melt.” If you’ve never cooked with lentils before, be sure to look them over well as there can be tiny stones or other foreign items. Thanks again and hope you enjoy!
Karissa says
This looks yummy! Has anyone used a crockpot to make this? If so how long would you cook it for? TIA
Carol says
Hi, Karissa, Thanks for your question. I think it would work well in a slow cooker. Just add the cheese toward the end. If you try it, let me know how it goes. Thanks again and hope you enjoy!
Gayle J Mossop says
I would like to make this for our Church’s Potluck. I will need to make it on Friday. How do I reheat it?
Carol says
Hi, Gayle, Thanks for your question. I would bake to the point where you add the cheese. Let it cool thoroughly and refrigerate. You can add the cheese at this point. You may need to add a little water or broth. Then, reheat in the oven, adding the rest of the cheese at the end just as though you were continuing on with the recipe.
JBoyd says
I’m not a vegetarian, but was looking for a recipe to use my lentils and this was great! I topped my plate with jalapenos, a little salsa, and crunched tortilla chips. Thanks
Carol says
Thanks so much! I don’t consider myself a vegetarian either but really enjoy meatless meals. This is always one of our favorites! Thanks again and glad you enjoyed!
Beth says
Love the texture of this dish! It’s in our regular meal rotation. Thanks so much for sharing this recipe 🙂
Carol says
Thanks so much, Beth! So glad you and your family are enjoying. It’s been a favorite of ours from when we were married and it is still and probably will always be one of our “go-to” recipes! Thanks again!
Dk says
I am in throes of making this dish. It smells delicious however no where on the actual recipe does it say the oven temperature. If I hadn’t t read the commentary as I was going through the photos I would not have known what temp the oven should have been set. It may be me but I couldn’t find it. I will let you know how it comes out.
Carol says
Hi, Donna, The oven temperature of 375 degrees is right underneath “Directions.” I know… it is hard to see but that’s how my recipe program works. 🙁 I hope to change my recipe program sometime this summer. The one I will be using is still in development. Thanks so much and hope you enjoyed!
Rebecca says
Hi. I have made this soooo many times. During the summer I make it with fresh pepper and chilli, pretty much as directed. But in winter I made it as follows: rice, lentils and seasoning as directed, a handful of my homegrown dried pepper, celery and onions. A one pint jar of my home canned salsa and a tbsp tomato puree. Three cups of water, cook as directed, fabulous and fast!
I plan to send jars of the dry ingredients off to college with my 18 year old in the autumn. We ALL love it even my husband who is a fanatical meat eater!! (I have stirred in chopped chorizo on occasion for a surprise!!!)
Thank you
Carol says
Hi, Rebecca, Thank you so much and so glad you and your family are enjoying this recipe so much! I absolutely love your idea about putting the dry ingredients in jars. That would make a great gift for someone! Again, thank you so much, please stay in touch and Happy Mother’s Day!
Amy says
This was delicious and turned out perfectly – will definitely make again.
Carol says
Thanks, Amy! So glad you enjoyed!
Emily Williams says
This recipe was so easy to make, and very delicious!!!! Thanks for sharing.
Carol says
Hi, Emily, So glad you enjoyed! Thank you so much!
Jennifer says
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).
Carol says
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!
Amy Harrington says
Have you had a chance to do instant pot directions? Please share.
Carol says
Hi, Amy, I’ve been meaning to revise this for the Instant Pot/electric pressure cooker. I would combine everything in the IP/EPC except the cheese. Cook on high for about 15 minutes then let it release slowly. Add half the cheese, let it melt then top with remaining cheese. Thanks so much and hope you enjoy!
elizabeth boyd says
Do I need to preboil the lentils? I feel like adding the acidic tomatoes would keep them from softening.
Carol says
GREAT question, Elizabeth and thanks so much! Lentils don’t seem to have the same issues that beans do when it comes to acid. Just make sure your lentils are not nearing their expiration date. Old beans and lentils CAN be a problem. Thanks again and hope you enjoy!
Laura says
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!
Carol says
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!
Christina says
My teenager that hates vegetables loved it! I’m totally going to cook this recipe again. It was great!
Carol says
Glad to hear that, Cristina! Thanks so much and please stay in touch!
Kimberly says
Can I used cooked lentils instead? If so, should i incorporate them in later as opposed to letting them bake the full time?
Carol says
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!
Tamara says
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!
Carol says
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!
Erin says
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!
Carol says
Thanks, Erin! Glad you enjoyed!
Petra says
Hi!
I was looking for a simple and tasty bean-rie one pot meal, and this was the perfect one. Great recipe! Thx!
Carol says
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!
Jaclyn says
After adding the cheese, do you keep covered for the remaining 20 minutes or leave uncovered?
Carol says
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!
Kelsey says
Just wondering if I could use basmati rice for this recipe?
Carol says
Hi, Kelsey, Thanks for your question. I think you could if the basmati rice was not terribly aromatic. Basmati rice has such a distinct flavor so you would want to keep that in mind. Perhaps it would be great. Please stay in touch and let me know how it worked.
Ellen says
I used Basmati brown rice and it was PERFECT.
Carol says
Awesome! Thanks for the info!
Trista says
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.
Carol says
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!
Patsy says
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?
Carol says
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.
Michele says
Will this be too spicy for a two year old?
Carol says
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!
Victoria says
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!
Carol says
Glad to hear that Victoria and glad you enjoyed! Please stay in touch!
Jane says
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.
Jane says
edited to add: mix the cheese in at the end, after taking it off the heat.
Carol says
Thanks for your feedback, Jane! I plan to retest this dish in the near future. These issues just shouldn’t be.
Jane says
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.
Carol says
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!
Nicole says
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.
Carol says
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!
Nicole says
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.
Carol says
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!
nat says
I think the lid you use must be the biggest difference? I made two different batches (one to freeze) and they cooked so differentlyin the same oven. One was in my cast iron enamel coated cuisinart dutch with heavy lid over and it turned out great following the recipe. The other batch I cooked in a white casserole baking dish with loose fitting glass lid. I covered it with tin foil as well but after 90 minutes it was still a soupy mess and I had to cook it for much longer. In the future I’ll just use the cast iron dish.
Carol says
Thanks, Natalie! That’s very interesting and great to know! It’s one of the reasons I LOVE cooking in my cast iron Dutch oven.
Laura says
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!!!
Carol says
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!
Cindy says
Can you use minute brown rice??? It looks so delicious I can’t wait to make this!!!
Carol says
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!
Kristy says
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!
Carol says
Hi, Kristy, Thanks so much for your feedback and so happy to hear this was a success for you! Congratulations on your family addition!
Kristy says
I wanted to add I meant to give it five stars, but my original comment was from the pinterest app on my phone and I couldn’t click on the fifth star for some reason… Sorry!
Carol says
Hi, Kristy, Thank so much!
Laura says
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!
Carol says
Thanks so much, Laura and glad you enjoyed it!
Monica says
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!
Carol says
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!
Suzy says
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.
Candice says
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?
Carol says
Hi, Candice, Yes, I always add the whole can with juice. There’s a lot of flavor in that liquid!
Ellen says
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.
Carol says
Hi, Ellen, Oh, I love to hear that! So glad this worked out for you and that everyone enjoyed! Thanks so much and please stay in touch!
Halley says
do you have a rough guess of what the calories might be?
Carol says
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.
Amy says
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.
Carol says
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!
carrie says
Could I make this in the crockpot?
Carol says
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.
Julie says
Did you try this in the crockpot?
Carol says
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!
Julie says
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!!.
Carol says
Thanks, Julie! I’ll have to thank Lee Ann!
Julia says
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!
Carol says
Thank you, Julia! And thanks for the timing information on doing it in a slow-cooker. Happy Holidays to you!
Jayashiangel says
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…
Stacie Maurer says
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.
Carol says
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!
Brianna says
Great recipe for a healthy lunch option. I did add black beans for a nice addition!
Heather Mason says
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!
Lauren says
Yum, this looks delicious! Definitely going to try this for dinner soon. 🙂
Thalia @ butter and brioche says
This is the ideal recipe for me to make for myself and my vegetarian family.. thanks for sharing it!
Joanne says
I’m a vegetarian and am always looking for easy healthy casseroles like this to throw together on a weeknight. Sounds awesome!
Tamar says
This recipe looks amazing. I just saved it and will try it out this week. Thanks! Love your website.