Instant Pot® Cheesy Mexican Lentils and Rice recipe

All Recipes Best Recipe Side Dish

Ingredients

3 cups chicken broth
1 (10 ounce) can diced tomatoes with green chile peppers
¾ cup brown lentils
¾ cup brown rice
1 small onion, chopped
2 jalapeno peppers, seeded and chopped
2 cloves garlic, minced
1 tablespoon taco seasoning
1 teaspoon dried Mexican oregano
1 teaspoon ground cumin
2 cups shredded Mexican cheese blend
1 tablespoon chopped fresh cilantro, or to taste

Nutrition Info

338.5 calories
carbohydrate: 39.8 g
cholesterol: 36.4 mg
fat: 12 g
fiber: 9.4 g
protein: 17.5 g
saturatedFat: 8.2 g
servingSize: -
sodium: 1108.8 mg
sugar: 2.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine chicken broth, tomatoes, lentils, rice, onion, jalapeno peppers, garlic, taco seasoning, oregano, and cumin in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions, set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.

  2. Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes.

  3. Open the lid and stir in 1/2 of the Mexican cheese blend. Sprinkle remaining cheese over the top. Put the lid back on top and let sit for 4 minutes. Garnish with cilantro.

Recipe Yield

6 servings

Recipe Note

This makes a good side dish but is also good served as a main dish in a taco bowl. If you have any leftovers, this is also great reheated and lightly mashed with a spoon transforming it into a 'bean dip' and served with tortilla chips.

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