Southwest Lentil and Brown Rice Casserole

Name: Southwest Lentil and Brown Rice Casserole
Ingredients: 2 teaspoons olive oil; 3/4 cup diced onion; 3 cloves of garlic, grated or minced; 4 ounces canned diced green chiles or 3 roasted and diced poblano peppers; 3/4 cup dry brown or green lentils; 3/4 cup uncooked long grain brown rice; 1 1/2 cups red enchilada sauce; 2 1/2 cups Pacific Foods Organic Low Sodium Vegetable Broth; 14.5 ounce can fire roasted tomatoes, undrained; 2 teaspoons chili powder; 1 teaspoon ground cumin; 1 teaspoon oregano; 1/2 teaspoon smoked paprika; Kosher salt and fresh ground black pepper to taste (I used approximately 3/4 teaspoon kosher salt); 1 cup shredded sharp cheddar or Colby Jack cheese

"This Southwest Lentil and Brown Rice Casserole is a cozy, hearty, vegetarian dinner that's perfect..."

INGREDIENTS

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2 teaspoons olive oil

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3/4 cup diced onion

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3 cloves of garlic, grated or minced

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4 ounces canned diced green chiles or 3 roasted and diced poblano peppers

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3/4 cup dry brown or green lentils

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3/4 cup uncooked long grain brown rice

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1 1/2 cups red enchilada sauce

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2 1/2 cups Pacific Foods Organic Low Sodium Vegetable Broth

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14.5 ounce can fire roasted tomatoes, undrained

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2 teaspoons chili powder

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1 teaspoon ground cumin

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1 teaspoon oregano

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1/2 teaspoon smoked paprika

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Kosher salt and fresh ground black pepper to taste (I used approximately 3/4 teaspoon kosher salt)

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1 cup shredded sharp cheddar or Colby Jack cheese

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