Gluten Free Southwestern Lentils and Rice Casserole {Freezer-Friendly}
This Southwestern lentils and rice freezer casserole recipe was inspired by Southwestern Brown Lentils and Rice Bake by From a Chef’s Kitchen. The recipe below uses green lentils and jasmine rice instead of brown lentils and brown rice. In essence, the recipes are the same, and I can’t take credit for creating this one. You an use whatever type of rice and lentils you prefer or what you have on hand. This recipe is gluten free and vegetarian. It could even be dairy free by omitting the cheese or using a dairy free version, such as daiya.
I stumbled upon the recipe by From a Chef’s Kitchen when searching for a healthy lentil freezer meal recipe. What I liked about this dish was the simple ingredients, minimal prep time, and positive reviews. It also reminded me a lot of this lentils and rice casserole, only with a little bit of spice and cheese. Serve the lentils and rice as is or top with sliced avocado and/or sour cream. Enjoy!
Southwestern Lentils and Rice
Ingredients
- 3/4 c rice
- 3/4 c lentils
- 1/2 onion, chopped
- 3 c low sodium vegetable broth
- 14.5 oz diced tomatoes, do not drain
- 4 oz diced green chilies
- 1 green bell pepper, chopped
- 4 garlic cloves, chopped
- 1 tbsp taco seasoning
- 1 tsp dried thyme leaves (not ground)
- pink Himalyan salt to taste
- black pepper to taste
- 2 c shredded cheese (Monterey Jack, Mexican blend, or white cheddar)
- 1 tbsp olive oil
Instructions
- Preheat oven to 350°F.
- Coat 9"x13" casserole dish with olive oil or cooking spray.
- Chop onion, pepper, and garlic.
- Rinse lentils.
- Dump all ingredients in casserole dish except the cheese. Stir well.
- Cover and bake for 45 minutes, then stir and bake for another 45.
- If eating now, about 20 minutes before baking time is up, mix in 1 cup of cheese. Then cover dish with remaining cheese. Return to oven and bake uncovered.
- If freezing, add cheese afer dish is done baking and has cooled. (Mix 1 cup of cheese into the casserole and top dish with the remaining. Cool completely, cover with plastic wrap and lid, and freeze. To bake, thaw in refrigerator over night. Bake in oven at 350°F until dish is heated through and cheese is melted.