Instant Pot Cheesy Southwestern Lentils & Brown Rice
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!
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
vegetarian
pescatarian
- 1/2 tsp black pepper
- 1 tsp kosher salt
- 1/2 red onion (finely chopped)
- 1 tbsp taco seasoning
- 2 tsp dried oregano
- 4 cloves (minced)
- 2 1/2 cups vegetable broth
- 1/2 red bell pepper (finely chopped)
- 3/4 cup bob's red mill brown rice
- 3/4 cup bob's red mill brown lentils
- 1 can petite diced tomatoes (15 oz.)
- 1 can diced green chiles (4 oz.)
- 2 cups shredded cheese (i prefer mozzarella and sharp ch
- 1/4 cup chopped fresh cilantro (for topping)
- Carbohydrate 2.60747624948456 g
- Cholesterol 0 mg
- Fat 0.052879999918 g
- Fiber 0.351799990788429 g
- Protein 0.060474999912 g
- Saturated Fat 0.01378999997872 g
- Serving Size 1 1 people (154g)
- Sodium 699.54739999988 mg
- Sugar 2.25567625869613 g
- Trans Fat 0.00851999998648 g
- Calories 10 calories
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!
