Cheesy Lentils and Rice

Name: Cheesy Lentils and Rice
Prep time: 1 min
Cook time: 1 h 45 min
Total time: 1 h 46 min
Yield: 6
Cuisine: Mexican
Ingredients: ¾ cup brown lentils; ¾ cup brown rice; 3 cups chicken stock (or vegetable broth); 2 10-ounce cans diced tomatoes &amp; green chiles, undrained; 4 cloves garlic, minced; 2 tablespoons chili powder; 2 teaspoons cumin; 2 teaspoons oregano; 1 teaspoon salt; ½ teaspoon black pepper; 8 ounces Cabot Pepper Jack Cheese, grated and divided (about 2 cups); Chopped fresh cilantro, to garnish (optional); Cabot Sour Cream, to garnish (optional)

Servings

6

Prep Time

1 minute

Cook Time

105 minutes

Throw this easy lentil recipe in your collection of delicious, vegetarian dishes that are perfect for a weeknight dinner – especially Meatless Mondays! Vegetarians and meat lovers alike will love this cheesy comfort food dish. Simply combine all ingredients (except the Cabot Pepper Jack Cheese) in a casserole dish and bake, stirring halfway through. You’ll then stir in half the cheese, top with the remaining cheese and bake a bit longer – and that’s it! Once you’ve made this cheesy lentils recipe, share it on Facebook, Pinterest, Twitter or Instagram – and be sure to use our handle @cabotcheese when posting on Instagram.

To make 6 servings, preheat your oven to 375°F.

Combine all ingredients, except Cabot Pepper Jack Cheese, in a casserole dish and mix well. Cover with foil and bake 1½ hours, stirring halfway through.

When finished baking, remove from the oven and stir in half the grated Cabot Pepper Jack Cheese and sprinkle the remaining cheese over the top.

Return dish to the oven and bake, uncovered, until the cheese is melted, 15-20 minutes.

If desired, garnish with chopped fresh cilantro and Cabot Sour Cream before serving.

Craving even more hearty lentil recipes? Try our Lentil-Veggie Soup with Cheddar Croutons next. Cabot is a co-operative of farm families and we work hard to produce our award-winning dairy products. We’d love to hear your feedback on this easy lentil recipe, so please rate and review it when you have the chance.

Ingredients

¾ cup brown lentils
¾ cup brown rice
3 cups chicken stock (or vegetable broth)
2 10-ounce cans diced tomatoes & green chiles, undrained
4 cloves garlic, minced
2 tablespoons chili powder
2 teaspoons cumin
2 teaspoons oregano
1 teaspoon salt
½ teaspoon black pepper
8 ounces Cabot Pepper Jack Cheese, grated and divided (about 2 cups)
Chopped fresh cilantro, to garnish (optional)
Cabot Sour Cream, to garnish (optional)

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Directions

PREHEAT the oven to 375°F.
COMBINE all ingredients, except cheese, in a casserole dish and mix well.
COVER with foil and bake 1½ hours, stirring halfway through, until most of the water has been absorbed.
REMOVE from the oven and stir in half the cheese. Sprinkle remaining cheese over top.
RETURN dish to the oven and bake uncovered until the cheese is melted, 15-20 minutes.
SERVE garnished with chopped fresh cilantro and sour cream. Enjoy!

Recipe Tips

Cooking for fewer people?

To reduce this recipe to 3 servings cut the ingredients in half (as below), use a smaller casserole dish. The other directions remain the same including the cooking times.

⅓ cup brown lentils

⅓ cup brown rice

1 ½ cups chicken stock (or vegetable broth)

1 10-ounce can diced tomatoes & green chiles, undrained

2 cloves garlic, minced

1 tablespoon chili powder

1 teaspoon cumin

1 teaspoon oregano

½ teaspoon salt

¼ teaspoon black pepper

4 ounces Cabot Pepper Jack Cheese, grated and divided (about 1 cup)

Chopped fresh cilantro, to garnish (optional)