Southwest Lentil and Brown Rice Casserole
User Reviews
4.3
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Prep Time
10 mins
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Cook Time
2 hrs
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Total Time
2 hrs 10 mins
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Servings
6 servings
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Calories
271 kcal
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Course
Main Course
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Cuisine
American
Southwest Lentil and Brown Rice Casserole
Description
The casserole begins by sautéing onions and poblano peppers briefly to soften and develop sweetness, then stirring in minced garlic. These aromatics form the base flavor foundation. Brown lentils and brown rice are combined with fire-roasted tomatoes, diced green chiles, red enchilada sauce, vegetable broth, and a blend of southwestern spices including chili powder, cumin, oregano, smoked paprika, salt, and pepper. The mixture is transferred to a baking dish, covered, and baked for nearly two hours, allowing the lentils and rice to absorb liquids and spices thoroughly.
After baking, shredded cheddar cheese is sprinkled on top and the casserole returns to the oven until the cheese melts and bubbles, adding creamy texture and mild sharpness. Once rested, the casserole can be garnished with fresh ingredients like chopped tomatoes, avocado, or cilantro to contribute freshness and contrast.
Ingredients
- 1 tablespoon olive oil
- 1/2 cup onion diced
- 3 cloves garlic grated or minced
- 4 ounces diced green chiles
- 3/4 cup brown lentils or green lentils, dry
- 3/4 cup brown rice long grain, uncooked
- 1 1/2 cups Red Enchilada Sauce
- 2 1/2 cups vegetable broth low sodium
- 14.5 ounces fire roasted tomatoes undrained
- 2 teaspoons chili powder
- 1 teaspoon cumin ground
- 1 teaspoon oregano
- 1/2 teaspoon smoked paprika
- kosher salt I used approximately 3/4 teaspoon kosher salt, fresh ground, to taste
- black pepper I used approximately 3/4 teaspoon kosher salt, fresh ground, to taste
- 1 cup cheddar cheese shredded, 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 Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 271 kcal
% Daily Value*
| Calories | 271kcal | 14% |
| Carbohydrates | 37g | 12% |
| Protein | 14g | 28% |
| Fat | 9g | 14% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 4g | 24% |
| Cholesterol | 19mg | 6% |
| Sodium | 818mg | 34% |
| Fiber | 7g | 28% |
| Sugar | 9g | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.3
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