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.

Course Vegetarian / Vegan Entrees

Cuisine Southwestern / Mexican

Diet Diabetic, Gluten Free, Vegetarian

Prep Time 20 mins

Cook Time 2 hrs

Total Time 2 hrs 20 mins

Servings

Calories 245

Author Carol | From A Chef's Kitchen

Equipment

Ingredients

½ large onion (or 1 medium onion), finely chopped (about 1 ½ cups)
1 medium green bell pepper chopped (about ¾ cup)
4 cloves garlic chopped
¾ cup brown lentils
¾ cup long-grain brown rice
3 cups vegetable broth
1 can (15-ounce) petite diced tomatoes undrained
1 can (4-ounce) diced green chiles undrained
1 tablespoon taco seasoning blend or another Southwestern-style blend
2 teaspoons dried Mexican oregano
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 ½ 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.

Video

Notes

FREEZER-FRIENDLY: Bake and thoroughly cool. Store in airtight containers and freeze 1-2 months. Thaw in the refrigerator. Reheat in the oven, toaster oven or microwave.

Nutrition