Go Back
Southwestern Lentils and Rice
Print

Southwestern Lentils and Rice

Course dinner, lunch, Main Course
Cuisine Mexican
Keyword freezer casserole, gluten free, lentils, vegetarian
Prep Time 10 days
Cook Time 1 hour 30 minutes
Servings 6

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.