Southwestern Lentil and Brown Rice Bake

• Vegetarian

• Produce

  • 3/4 cup Brown lentils
  • 4 cloves Garlic
  • 1/2 Green bell pepper, chopped (about 1/2 cup, medium
  • 1 can Green chilies
  • 1/2 Onion, finely chopped (about 1 cup, medium
  • 2 tsp Oregano, dried
  • 1 tsp Thyme, dried
  • 1 can Tomatoes, petite

• Canned Goods

  • 3 cups Vegetable broth

• Pasta & Grains

  • 3/4 cup Brown rice, long grain

• Baking & Spices

  • 1 Black pepper, freshly ground
  • 1 tsp Salt
  • 1 tbsp Taco or other southwestern seasoning blend

• Dairy

  • 2 cups Cheese

Found on fromachefskitchen.com

Description

Ingredients

• 1/2 medium onion, finely chopped (about 1 cup)
• 1/2 medium green bell pepper, chopped (about 1/2 cup)
• 4 cloves garlic, chopped
• 3/4 cup brown lentils
• 3/4 cup long-grain brown rice
• 3 cups vegetable broth
• 1 can (15-ounce) petite diced tomatoes, undrained
• 1 can (4-ounce) diced green chilies
• 1 tablespoon taco or other Southwestern seasoning blend
• 2 teaspoons dried oregano (preferably Mexican)
• 1 teaspoon dried thyme
• 1 teaspoon salt
• Freshly ground black pepper, to taste
• 2 cups shredded cheese (Monterey Jack, Pepperjack or white Cheddar), divided

Directions

• Preheat oven to 375 degrees.
• Combine all ingredients, except the cheese, in an 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.
• Remove the foil, stir in half the cheese and place the remaining cheese over the top.
• Return to oven and bake until cheese has melted, approximately 20 minutes.
• Allow to stand 10 minutes before serving.