Test Kitchen

Instant Pot® Cheesy Mexican Lentils and Rice

Name: Instant Pot® Cheesy Mexican Lentils and Rice
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 6 servings
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

6 servings

portionen

10 minutes

aktive zeit

45 minutes

gesamtzeit

Kochen beginnen

Zutaten

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

Anweisungen

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.

Nährwertangaben

Portionsgröße

Kalorien

339 kcal

Gesamtfett

12 g

Gesättigtes Fett

8 g

Ungesättigtes Fett

0 g

Transfett

Cholesterin

36 mg

Natrium

1109 mg

Gesamtkohlenhydrate

40 g

Ballaststoffe

9 g

Zucker insgesamt

2 g

Eiweiß

18 g