Description
A hearty and nutritious Tex-Mex inspired casserole made with lentils and rice, slow-cooked to perfection in a crockpot.
Ingredients
- 1 cup brown lentils, rinsed
- 1 cup brown rice, rinsed
- 1 onion, diced
- 1 bell pepper, diced
- 2 cloves garlic, minced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) diced tomatoes
- 2 cups vegetable broth
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- Salt and pepper to taste
- 1 cup shredded cheese (optional)
- Fresh cilantro for garnish
Instructions
- Add lentils, rice, onion, bell pepper, garlic, black beans, diced tomatoes, vegetable broth, chili powder, cumin, paprika, salt, and pepper to the crockpot.
- Stir well to combine all ingredients.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until lentils and rice are tender.
- If using cheese, sprinkle on top during the last 15 minutes of cooking.
- Garnish with fresh cilantro before serving.
Notes
- For a spicier dish, add a diced jalapeño.
- Store leftovers in an airtight container for up to 3 days.
- Freezes well for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Tex-Mex