Instant Pot Cheesy Southwestern Lentils Brown Rice Food

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INSTANT POT CHEESY SOUTHWESTERN LENTILS & BROWN RICE



Instant Pot Cheesy Southwestern Lentils & Brown Rice image

This Instant Pot recipe for Cheesy Southwestern Lentils & Brown Rice is the perfect quick vegetarian weeknight dinner recipe that's perfect for Meatless Monday! Hearty lentils and brown rice combine with southwestern spices, tomatoes, peppers & plenty of melty cheese!

Provided by Platings and Pairings

Categories     Main Course

Time 50m

Number Of Ingredients 14

1/2 red onion (finely chopped)
1/2 red bell pepper (finely chopped)
4 garlic cloves (minced)
3/4 cup brown rice
3/4 cup brown lentils
2 1/2 cups vegetable broth
1 15-ounce can petite diced tomatoes
1 4-ounce can diced green chiles
1 Tbsp taco seasoning
2 tsp dried oregano
1 tsp kosher salt
1/2 tsp Black pepper
2 cups shredded cheese (I prefer mozzarella and sharp cheddar)
1/4 cup chopped fresh cilantro (for topping)

Steps:

  • Add all ingredients, except cheese and cilantro, to your Instant Pot. Set to manual and cook on high pressure for 15 minutes. Allow pressure to naturally release for 15 minutes then release remaining pressure.
  • Remove cover and stir in half of the cheese. Sprinkle remaining cheese over the top and replace the cover. Allow to stand for 5 minutes.
  • Sprinkle with cilantro and serve. Enjoy!

Nutrition Facts : Calories 530 kcal, Carbohydrate 61 g, Protein 29 g, Fat 19 g, SaturatedFat 10 g, Cholesterol 58 mg, Sodium 1125 mg, Fiber 9 g, Sugar 6 g, ServingSize 1 serving

INSTANT POT CHEESY SOUTHWESTERN LENTILS & BROWN RICE



Instant Pot Cheesy Southwestern Lentils & Brown Rice image

This Instant Pot recipe for Cheesy Southwestern Lentils & Brown Rice is the perfect quick vegetarian weeknight dinner recipe that's perfect for Meatless Monday! Hearty lentils and brown rice combine with southwestern spices, tomatoes, peppers & plenty of melty cheese!

Provided by www.platingsandpairings.com

Categories     Dinner     Lunch

Time 25m

Yield 1

Number Of Ingredients 14

1/2 red onion (finely chopped)
1/2 red bell pepper (finely chopped)
4 garlic cloves (minced)
3/4 cup Bob's Red Mill brown rice
3/4 cup Bob's Red Mill brown lentils
2 1/2 cups vegetable broth
1 can petite diced tomatoes (15 oz.)
1 can diced green chiles (4 oz.)
1 Tbsp taco seasoning
2 tsp dried oregano
1 tsp kosher salt
1/2 tsp Black pepper
2 cups shredded cheese (I prefer mozzarella and sharp cheddar)
1/4 cup chopped fresh cilantro (for topping)

Steps:

  • For complete instructions, visit the original site at https://www.platingsandpairings.com/instant-pot-cheesy-southwestern-lentils-brown-rice/

Nutrition Facts : ServingSize serving, Sugar 7 g, Sodium 1773 mg, Cholesterol 50 mg, SaturatedFat 12 g, Calories 466 kcal, Carbohydrate 48 g, Protein 24 mg, Fat 19 g

INSTANT POT® CHEESY MEXICAN LENTILS AND RICE



Instant Pot® Cheesy Mexican Lentils and Rice image

This makes a good side dish but is also good served as a main dish in a taco bowl. If you have any leftovers, this is also great reheated and lightly mashed with a spoon transforming it into a 'bean dip' and served with tortilla chips.

Provided by Soup Loving Nicole

Categories     Side Dish

Time 45m

Yield 6

Number Of Ingredients 12

3 cups chicken broth
1 (10 ounce) can diced tomatoes with green chile peppers
¾ cup brown lentils
¾ cup brown rice
1 small onion, chopped
2 jalapeno peppers, seeded and chopped
2 cloves garlic, minced
1 tablespoon taco seasoning
1 teaspoon dried Mexican oregano
1 teaspoon ground cumin
2 cups shredded Mexican cheese blend
1 tablespoon chopped fresh cilantro, or to taste

Steps:

  • Combine chicken broth, tomatoes, lentils, rice, onion, jalapeno peppers, garlic, taco seasoning, oregano, and cumin in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes.
  • Open the lid and stir in 1/2 of the Mexican cheese blend. Sprinkle remaining cheese over the top. Put the lid back on top and let sit for 4 minutes. Garnish with cilantro.

Nutrition Facts : Calories 338.5 calories, Carbohydrate 39.8 g, Cholesterol 36.4 mg, Fat 12 g, Fiber 9.4 g, Protein 17.5 g, SaturatedFat 8.2 g, Sodium 1108.8 mg, Sugar 2.2 g

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