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cheesy lentils in a bowl

Cheesy Lentils & Brown Rice

Course Main Course
Keyword Crock pot, Instant pot
Prep Time 15 minutes
Cook Time 8 hours
Servings 4
Calories 535 kcal

Ingredients

  • 1/2 Vidalia onion finely chopped
  • 4 cloves garlic minced
  • 3/4 cup brown rice uncooked
  • 3/4 cup brown lentils uncooked
  • 2 1/2 cups chicken broth
  • 15 ounce can petite diced tomatoes
  • 4 ounce can green chilis diced
  • 1 Tablespoon taco seasoning
  • 2 teaspoons dried oregano
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 cups cheddar cheese grated
  • 1/4 cup fresh parsley for garnish

Instructions

  1. In a large slow cooker or instant pot, combine all of the ingredients EXCEPT the cheese and parsley. Stir the ingredients until well mixed.

  2. For the instant pot, cook on high pressure (manual) for 15 minutes. Let the pressure release naturally for 15 minutes Then release the last bit of pressure.

  3. For the slow cooker, cook on low for 8 hours.

  4. For both the slow cooker and instant pot, once the recipe is finished cooking/reducing pressure, take off the cover and stir in 1 cup of the cheese. Serve in bowls, using the last cup of cheese and the parsley as toppings. Serve immediately.