Southwestern Lentil and Brown Rice Bake
www.fromachefskitchen.com
www.fromachefskitchen.com
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Ingredients

  • 1/2 medium onion, finely chopped (about 1 cup)
  • 11/2 medium green bell pepper, chopped (about 1/2 cup)
  • 14 cloves garlic, chopped
  • 13/4 cup brown lentils
  • 13/4 cup long-grain brown rice
  • 13 cups vegetable broth
  • 11 can (15-ounce) petite diced tomatoes, undrained
  • 11 can (4-ounce) diced green chilies
  • 11 tablespoon taco or other Southwestern seasoning blend
  • 12 teaspoons dried oregano (preferably Mexican)
  • 11 teaspoon dried thyme
  • 11 teaspoon salt
  • 1 Freshly ground black pepper, to taste
  • 12 cups shredded cheese (Monterey Jack, Pepperjack or white Cheddar), dividedPreheat oven to 375 degrees.
  • 1 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.
  • 1 Remove the foil, stir in half the cheese and place the remaining cheese over the top.
  • 1 Return to oven (uncovered) and bake until cheese has melted, approximately 20 minutes.  Allow to stand 10 minutes before serving.

Instructions

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