Southwestern Lentil and Brown Rice Bake

fromachefskitchen.com

rivergait

½ large onion - (or 1 medium onion), finely chopped (about 1 ½ cups)

1 medium green bell pepper - chopped (about ¾ cup)

4 cloves garlic - chopped

¾ cup brown lentils

¾ 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

Directions at fromachefskitchen.com

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