Southwest Lentil and Brown Rice Casserole
This Southwest Lentil and Brown Rice Casserole is a cozy, hearty, vegetarian dinner that's perfect for a cold night!
Servings: 6 servings
Ingredients
- 1 tablespoon olive oil
- 1/2 cup diced onion
- 3 cloves garlic grated or minced
- 4 ounces diced green chiles
- 3/4 cup dry brown or green lentils
- 3/4 cup uncooked long grain brown rice
- 1 1/2 cups red enchilada sauce
- 2 1/2 cups low sodium vegetable broth
- 14.5 ounces fire roasted tomatoes, undrained
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon oregano
- 1/2 teaspoon smoked paprika
- Kosher salt and fresh ground black pepper to taste I used approximately 3/4 teaspoon kosher salt
- 1 cup shredded sharp cheddar or Colby Jack cheese
Instructions
- Preheat oven to 375 degrees and spray the bottom of a 9x13 ceramic or glass baking dish with cooking spray.
- Sauté the onion and poblanos (if not using poblanos just the onion) in the olive oil for 2-3 minutes in a medium sized skillet. When the onions are soft stir in the garlic and sauté another 30 seconds. Pour the mixture into the prepared baking dish.
- Add in the remaining ingredients, except the cheese, and stir together until well combined. Cover with aluminum foil and bake for 100-110 minutes, stirring everything once during the baking time.
- Remove the foil and sprinkle on the cheese. Bake another 15 minutes or until the cheese is melted. Remove the casserole from the oven and let it rest for 10 minutes before serving.
- Garnish with chopped tomatoes, avocado and cilantro.
Nutrition
Calories: 271kcal | Carbohydrates: 37g | Protein: 14g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Cholesterol: 19mg | Sodium: 818mg | Fiber: 7g | Sugar: 9g