Southwestern Lentil and Brown Rice Bake
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Southwestern Lentil and Brown Rice Bake is cheesy, delicious, meatless comfort food even a carnivore will love! Packed with hearty lentils, wholesome brown rice, and a bold blend of southwestern spices, this dish delivers big flavor in every bite. Combine everything in a baking dish and let it bake away while you do other things. Perfect for busy weeknights or lazy weekends!
“LOVE LOVE LOVE this recipe! It’s easy and healthy!”
Why This Recipe is a Keeper!
It seems like forever that my hubby and I have been making this lentil bake! My husband and I began making this casserole back in my vegetarian days.
The recipe we initially followed is “Lively Lentil Bake” from Hot, Spicy and Meatless, Over 150 Delicious, Fiery and Healthful Recipes by Dave DeWitt, et. al., the folks behind Chile Pepper Magazine. This collection of spicy vegetarian fare was published in 1993, but we still use that cookbook a lot.
This Southwestern Lentil and Brown Rice Bake is one of our favorites when busy, and we don’t have much time to prep and cook. Quite often, we already have the ingredients on hand in the pantry.
The only fresh things you need is an onion, green bell pepper and cilantro for garnish if you like. It’s very easy to make minor substitutions as this is a versatile and forgiving recipe.
This lentil recipe is:
- So easy! Do a little chopping and combine everything in a baking dish.
- Versatile! Add beans such as pinto or black beans for extra protein!
- Freezer-friendly! Place in freezer containers for a meatless meal that’s ready and waiting!
- Instant Pot-adaptable!
How to Make Southwestern Lentil and Brown Rice Bake:
Recipe Ingredients:
Here’s everything you’ll need to make this easy lentil recipe. The recipe card below has the exact quantities.
Step-By-Step Instructions:
- Gather and prep all the ingredients.
- Preheat oven to 375 degrees.
- Combine all ingredients, except the cheese, in a deep 2-3 quart glass or ceramic baking dish and mix well.
- Cover with aluminum foil and bake for 1 1/2 hours, stirring once while the mixture is baking.
- Remove the foil, stir in half the cheese, and place the remaining cheese over the top.
- Return to oven (uncovered) and bake until cheese has melted, approximately 20 minutes.
- Allow to stand 10 minutes before serving.
- Garnish with chopped fresh cilantro if desired.
Southwestern Lentil and Brown Rice Bake for the win! Little to no effort, and you have a cheesy, vegetarian dish that even a carnivore would love!
Tips for inspecting lentils:
One thing you always want to do when working with lentils is to look them over well for stones, twigs, and odd-looking shriveled ones because those can be stone-like.
What I do is:
- Place a small amount–about 1/4 cup–on a plain white paper plate. A white surface makes debris easier to find.
- Look them over for any odd things and discard.
- Then, gently fold the plate to guide them into your pot or into a bowl.
- Repeat with the remaining lentils.
Southwestern Lentil and Brown Rice Bake for the win! Little to no effort and you have a cheesy, vegetarian dish even a carnivore would love!
Instant Pot Instructions:
- Combine all the ingredients except cheese and cilantro in the Instant Pot.
- Cook on high pressure for 15 minutes.
- Allow pressure to naturally release for 15 minutes, then release all the pressure.
- Stir in half of the cheese. Sprinkle the remaining cheese over the top and cover.
- Allow everything to stand for 5 minutes. Sprinkle with cilantro.
Frequently Asked Questions
Yes! The instructions are in the recipe card and above.
Use plant-based vegan “cheese,” in place of conventional. Brewer’s yeast will also give it a “cheesy” flavor.
Absolutely! It freezes beautifully! Bake and thoroughly cool. Store in airtight containers and freeze for 1-2 months. Thaw in the refrigerator. Reheat in the oven, toaster oven, or microwave.
For more great vegetarian casseroles, be sure to try my:
- Summer Squash, Corn and Poblano Casserole
- Summer Vegetable Parmigiana
- Brown Rice Cheddar Kale Casserole
- Healthier Turkish Eggplant Casserole (Imam Bayildi)
- Zucchini Corn Casserole
- Grains and Greens Casserole
- Greek Vegetable Casserole
- Summer Squash Casserole
- Late Summer Vegetable Tian
Southwestern Lentil and Brown Rice Bake
Video
Ingredients
- 1/2 large onion, (or 1 medium onion), finely chopped (about 1 1/2 cups)
- 1 medium green bell pepper, chopped (about 3/4 cup)
- 4 cloves garlic, chopped
- 3/4 cup brown lentils
- 3/4 cup long-grain brown rice
- 3 cups vegetable broth
- 1 can (15-ounce) petite diced tomatoes, undrained
- 1 can (4-ounce) diced green chiles, undrained
- 1 tablespoon taco seasoning blend, or another Southwestern-style blend
- 2 teaspoons dried Mexican oregano
- 1 teaspoon dried thyme, leaf–not ground
- 1 teaspoon salt
- Freshly ground black pepper, to taste
- 2 cups shredded cheese, Monterey Jack, Pepperjack or white Cheddar, divided
- Chopped fresh cilantro, for garnish
Instructions
- Preheat oven to 375 degrees.
- Combine all ingredients, except the cheese, in a deep 2-3 quart glass or ceramic baking dish and mix well. Cover with aluminum foil and bake 1 1/2 hours, stirring once while the mixture is baking.
- Remove the foil, stir in half the cheese and place the remaining cheese over the top.
- Return to oven (uncovered) and bake until cheese has melted, approximately 20 minutes.
- Allow to stand 10 minutes before serving.
- Garnish with chopped fresh cilantro.
Notes
- Look the lentils over well for stones, twigs and odd-looking shriveled ones because those can be stone-like.
- Combine all the ingredients except cheese and cilantro in the Instant Pot.
- Cook on high pressure for 15 minutes.
- Allow pressure to naturally release for 15 minutes then release all the pressure.
- Stir in half of the cheese. Sprinkle the remaining cheese over the top and cover.
- Allow everything to stand for 5 minutes. Sprinkle with cilantro.
- Bake and thoroughly cool. Store in airtight containers and freeze for 1-2 months.
- Thaw in the refrigerator. Reheat in the oven, toaster oven, or microwave.
Nutrition
Nutritional values are automatically calculated using unbranded products and are estimates only. Actual results may vary based on ingredients used and portion sizes. Adjust as needed for dietary restrictions, allergies, or health concerns.
Like this? Leave a comment below!
I made this for dinner tonight and it was very good! I’m ten weeks pregnant and lentils are a great source of folate, so I was excited to try this recipe. It was definitely a success and I will be making it again. My husband also really liked it and he is more of meat lover than I am. It was also very easy and didn’t dirty a lot of dishes! Thanks for the great recipe!
Hi, Kristy, Thanks so much for your feedback and so happy to hear this was a success for you! Congratulations on your family addition!
Hi, Kristy, Thank so much!
I made this almost exactly as stated (left out the chiles since I didn’t have any). My family LOVED it! We scooped it up on naan…but it would be great on tortillas or as nachos. Will definitely be making this again – thanks for the recipe!
Thanks so much, Laura and glad you enjoyed it!
I made this a couple weeks ago, and just put another pan of it in the oven for tonight’s dinner. Switched it up a little bit to our tastes….like adding a can of drained black beans….we love it! With or without the cheese…..but w/o cheese I add diced avocado. LOVE!
Great! Thanks so much for your feedback, Monica. It’s been a favorite of ours for a crazy long time and I sometimes even change it up!
Made this for lunch today – very good. I used a dutch oven, heated the mixture to boiling and then put the pot in the oven for an hour. Would also be good as burrito filling.
Are you suppose to add the liquid from the can of diced tomatoes? I am wondering if the people who mentioned their rice and lentils were still hard did this or not?
Hi, Candice, Yes, I always add the whole can with juice. There’s a lot of flavor in that liquid!
I used Rotel and drained the liquid because I didn’t have chilies. I also cooked it in my pressure cooker for 15 minutes and natural release and it was AMAZING. It worked out perfectly. Definitely a keeper–even for my meat obsessed husband.
Hi, Ellen, Oh, I love to hear that! So glad this worked out for you and that everyone enjoyed! Thanks so much and please stay in touch!
do you have a rough guess of what the calories might be?
Hi, Halley, Thanks for getting in touch. I use a recipe management program called MasterCook to analyze recipes. When I analyzed this recipe as I wrote it, I came up with 425 calories for four large servings. If you reduce portion size to feed six people and use as a side dish, the calorie count is 284. You could also use less cheese or use a 2% cheese to drop the calorie count even more. Another way for you to analyze recipes is through Self Magazine’s http://nutritiondata.self.com/ I don’t provide a nutritional analysis on my blog because as a personal chef, I’ve learned it’s just an estimate anyway and there can be variables. Thanks again and please let me know how you enjoyed it.
I made this, looks so yummy and was so excited about this! I ended up adding an entire pack of taco seasoning and 1.5 extra cups of broth because the rice would not cook on the amount you suggested. I also had to cook for an additional 40 minutes and rice still was not done. I love the taste and will make again but will add less liquid and add cooked rice and lentils next time, because mine would not cook :(. Hard lentils and rice throughout. Otherwise good.
Hi, Amy,
Someone else said they had a hard time getting the rice to cook. I rechecked the recipe from Hot, Spicy and Meatless that my hubby and I have been making forever and the recipe calls for the mixture to be cooked for 1 1/2 hours at only 350 degrees. I cranked the oven to 375 and it all got done per my recipe. I cook in numerous kitchens for various personal chef clients and ovens definitely do vary. I did some muffins yesterday for a client and baked them one minute UNDER the directed time and I was starting to smell burned chocolate. OY. Not. Good. Rescued in the nick of time. Different brands of rice may require different cooking times.
You should definitely adjust to your taste. My hubby and I like things over-the-top hot and seasoned, so I try to cut back in my recipes. It’s easy to spice and season things up, but if something is too crazy hot to start, it’s difficult to fix! A recipe is only a roadmap, but how you get to the final destination is up to you!
Could I make this in the crockpot?
Hi, Carrie, I absolutely think it could be done in a crockpot. In fact, I’ve been meaning to retest it in a crockpot. If you get to it before me, please let me know how it goes.
Did you try this in the crockpot?
Hi, Julie, Thanks for your question. I have not done it in a slow-cooker yet. When I do that, I will update the post. If you try it, would you kindly report back on how it went? Thanks so much!
Thank you. I’ll check back from time to time. I like your recipes. Your neighbor, Lee Ann, told me about you. I made it in the oven, and it was super easy and Yummy!!.
Thanks, Julie! I’ll have to thank Lee Ann!
I made this in a crockpot at 4 hours on high and it turned out great! I subbed some of the veggies for what I had on hand and added a little bit of salsa at the end. Thank you for the recipe!
Thank you, Julia! And thanks for the timing information on doing it in a slow-cooker. Happy Holidays to you!
I made this dish last night. Ended up adding 4 cups broth, as rice was a bit al dente with only 3 cups liquid. Also added 2 tsp Chipotle with adobe sauce to liven it up – Flavors were very good. Will make again with the above adjustments.
Hi, Stacie, Thanks so much for your feedback! I cook a ton of rice for one certain client of mine and I’ve found it’s possible for cooking times/liquid to vary by brand. Love the addition of chipotle!
Great recipe for a healthy lunch option. I did add black beans for a nice addition!