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Southwestern Lentil and Brown Rice Bake
FROM A CHEF’S KITCHEN14Ingredients
2Hours
340Calories
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Ingredients
US|METRIC
6 SERVINGS
- 1/2 onion (medium, finely chopped, about 1 cup)
- 1/2 green bell pepper (medium, chopped, about 1/2 cup)
- 4 cloves garlic (chopped)
- 3/4 cup brown lentils
- 3/4 cup long grain brown rice
- 3 cups vegetable broth
- 15 oz. petite diced tomatoes (undrained)
- 4 oz. diced green chilies
- 1 Tbsp. seasoning (taco or other Southwestern, blend)
- 2 tsp. dried oregano (preferably Mexican)
- 1 tsp. dried thyme
- 1 tsp. salt
- freshly ground black pepper (to taste)
- 2 cups shredded cheese (Monterey Jack, Pepperjack or white Cheddar, divided)
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NutritionView More
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340Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories340Calories from Fat120 |
| % DAILY VALUE |
| Total Fat13g20% |
| Saturated Fat8g40% |
| Trans Fat |
| Cholesterol40mg13% |
| Sodium1180mg49% |
| Potassium390mg11% |
| Protein18g |
| Calories from Fat120 |
| % DAILY VALUE |
| Total Carbohydrate37g12% |
| Dietary Fiber9g36% |
| Sugars3g |
| Vitamin A15% |
| Vitamin C30% |
| Calcium30% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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