Cheesy Lentil and Rice Bake

Ingredients

• 2 Tablespoons olive oil*

• 1 yellow onion chopped (or half bag frozen chopped onions)

• 3 cloves of garlic, small minced

• 3/4 cup brown rice

• 3/4 cup brown or green lentils

• 2 1/2 cups vegetable broth

• 1 15oz can diced tomatoes

• 1 4oz can diced green chilis

• 1 1/2 teaspoon chili powder

• 1 1/2 teaspoon cumin

• 1/2 teaspoon paprika

• 1 teaspoon dried oregano

• 1 tsp salt (optional. I don’t add because my stock has salt in it.)

• 1-2 cups shredded cheddar cheese

• Optional toppings: cilantro, sour cream etc..

Directions:

1. Turn instant pot to sauté, add olive oil and when hot sauté onion for 5 minutes

2. Add garlic and store for one minute. Add seasonings and stir until fragrant, about a minute.

3. Add tomatoes, stock, rice and lentils.

4. Cook on high pressure for 15 minutes.

5. Let pressure release naturally for 15 minutes then manually release rest of way.

6. Take off cover and stir in half of cheese. Sprinkle the rest on top. Replace cover and let sit 5 more minutes.

7. Serve with toppings if you wish and enjoy!

Notes:

• *If short on time/patience you can dump all ingredients into instant pot without sautéing and skip right to step 4. Make sure to skip the oil, you don’t need it if you’re not sautéing onions.

• Feel free to add bell peppers. I’m not a big fan of the taste but the original recipe called for them.

• Original recipe can be found at Platings + Pairings