Instant Pot® Cheesy Mexican Lentils and Rice recipe
All Recipes 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 caloriescarbohydrate: 39.8 gcholesterol: 36.4 mgfat: 12 gfiber: 9.4 gprotein: 17.5 gsaturatedFat: 8.2 gservingSize: -sodium: 1108.8 mgsugar: 2.2 gtransFat: : -unsaturatedFat: : -
Directions Instant Pot® Cheesy Mexican Lentils and Rice
Directions
-
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.
Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes.
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.