Instant Pot Cheesy Southwestern Lentils Brown Rice Recipes

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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 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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