Best 6 Instant Pot Cheesy Mexican Lentils And Rice Recipes

Craving a quick and flavorful meal? Look no further than the irresistible instant pot cheesy Mexican lentils and rice. This delectable dish combines the goodness of Mexican spices, hearty lentils, fluffy rice, and an explosion of melted cheese, all cooked to perfection in the convenience of your instant pot. Get ready to embark on a culinary journey where every bite promises a fiesta of flavors and textures, leaving you craving more.

Here are our top 6 tried and tested recipes!

INSTANT POT CHEESY SOUTHWESTERN LENTILS & BROWN RICE

Instant Pot Cheesy Southwestern Lentils & Brown Rice image

This Instant Pot recipe for Cheesy Southwestern Lentils & Brown Rice is the perfect quick vegetarian weeknight dinner recipe that's perfect for Meatless Monday! Hearty lentils and brown rice combine with southwestern spices, tomatoes, peppers & plenty of melty cheese!

Provided by Platings and Pairings

Categories Main Course

Time 50m

Number Of Ingredients 14

Ingredients

1/2 red onion (finely chopped)
1/2 red bell pepper (finely chopped)
4 garlic cloves (minced)
3/4 cup brown rice
3/4 cup brown lentils
2 1/2 cups vegetable broth
1 15-ounce can petite diced tomatoes
1 4-ounce can diced green chiles
1 Tbsp taco seasoning
2 tsp dried oregano
1 tsp kosher salt
1/2 tsp Black pepper
2 cups shredded cheese (I prefer mozzarella and sharp cheddar)
1/4 cup chopped fresh cilantro (for topping)

Steps:

Add all ingredients, except cheese and cilantro, to your Instant Pot. Set to manual and cook on high pressure for 15 minutes. Allow pressure to naturally release for 15 minutes then release remaining pressure.
Remove cover and stir in half of the cheese. Sprinkle remaining cheese over the top and replace the cover. Allow to stand for 5 minutes.
Sprinkle with cilantro and serve. Enjoy!

Nutrition Facts : Calories 530 kcal, Carbohydrate 61 g, Protein 29 g, Fat 19 g, SaturatedFat 10 g, Cholesterol 58 mg, Sodium 1125 mg, Fiber 9 g, Sugar 6 g, ServingSize 1 serving

ONE POT CHEESY MEXICAN LENTILS, BLACK BEANS AND RICE

One Pot Cheesy Mexican Lentils, Black Beans and Rice image

A healthy, vegetarian, gluten free dinner the whole family will love! You won't miss the meat in this easy to make, One Pot Cheesy Mexican Lentils, Black Beans and Rice!

Provided by Recipe Runner

Categories Skillet + One Pot Meals

Time 1h

Number Of Ingredients 17

Ingredients

1/2 cup diced yellow onion
1 clove of garlic, grated or minced
1/2 cup uncooked long grain brown rice
1/2 cup uncooked green lentils, rinsed (brown or red lentils may also be used)
2-3 cups low sodium vegetable broth
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon ground chipotle powder (optional)
Kosher salt and fresh ground black pepper to taste
15 ounce can black beans, rinsed and drained
1/2 cup fire roasted tomatoes, drained
4 ounce can diced green chiles
1 small zucchini, shredded
1/2 cup frozen corn, defrosted
1 cup red enchilada sauce
3/4 cup shredded cheese, I used sharp cheddar and part skim mozzarella
Cilantro for garnish (optional)

Steps:

Heat a large pot or saucepan over medium high heat. When the pot is heated spray with cooking oil and add in the onion and garlic. Sauté for 2-3 minutes then add in the brown rice and lentils.
Add in the vegetable stock, stir and bring to a boil. Once boiling, cover and reduce the heat to low. Simmer for 35-45 minutes, or until the lentils and rice are tender. If there's any excess liquid drain it.
Season the rice and lentils with salt, pepper, chili powder, cumin and chipotle powder. Add in the remaining ingredients except 1/4 cup of the cheese and stir together.
Heat the mixture until the cheese is melted. Top with the remaining cheese and cover with a lid. Heat on low until the cheese is melted and the mixture is bubbly.

Nutrition Facts : Calories 356 calories, Carbohydrate 61 grams carbohydrates, Cholesterol 10 milligrams cholesterol, Fat 5 grams fat, Fiber 15 grams fiber, Protein 21 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 1214 grams sodium, Sugar 12 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat

INSTANT POT® CHEESY MEXICAN LENTILS AND RICE

Instant Pot® Cheesy Mexican Lentils and Rice image

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.

Provided by Soup Loving Nicole

Categories Side Dish

Time 45m

Yield 6

Number Of Ingredients 12

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

Steps:

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.

Nutrition Facts : Calories 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, Sodium 1108.8 mg, Sugar 2.2 g

INSTANT POT CHEESY SOUTHWESTERN LENTILS & BROWN RICE

Instant Pot Cheesy Southwestern Lentils & Brown Rice image

This Instant Pot recipe for Cheesy Southwestern Lentils & Brown Rice is the perfect quick vegetarian weeknight dinner recipe that's perfect for Meatless Monday! Hearty lentils and brown rice combine with southwestern spices, tomatoes, peppers & plenty of melty cheese!

Provided by www.platingsandpairings.com

Categories Dinner Lunch

Time 25m

Yield 1

Number Of Ingredients 14

Ingredients

1/2 red onion (finely chopped)
1/2 red bell pepper (finely chopped)
4 garlic cloves (minced)
3/4 cup Bob's Red Mill brown rice
3/4 cup Bob's Red Mill brown lentils
2 1/2 cups vegetable broth
1 can petite diced tomatoes (15 oz.)
1 can diced green chiles (4 oz.)
1 Tbsp taco seasoning
2 tsp dried oregano
1 tsp kosher salt
1/2 tsp Black pepper
2 cups shredded cheese (I prefer mozzarella and sharp cheddar)
1/4 cup chopped fresh cilantro (for topping)

Steps:

For complete instructions, visit the original site at https://www.platingsandpairings.com/instant-pot-cheesy-southwestern-lentils-brown-rice/

Nutrition Facts : ServingSize serving, Sugar 7 g, Sodium 1773 mg, Cholesterol 50 mg, SaturatedFat 12 g, Calories 466 kcal, Carbohydrate 48 g, Protein 24 mg, Fat 19 g

INSTANT POT® MEXICAN RICE

Instant Pot® Mexican Rice image

This Instant Pot® rice is a wonderful side dish for any Mexican meal.

Provided by Bren

Categories Side Dish Rice Side Dish Recipes Spanish Rice Recipes

Time 35m

Yield 4

Number Of Ingredients 9

Ingredients

1 tablespoon avocado oil, or more as needed
½ medium onion, finely chopped
2 large cloves garlic, minced
1 cup long-grain rice
1 ½ cups low-sodium chicken stock
½ cup tomato sauce
1 teaspoon salt
¼ teaspoon ground cumin
1 pinch cayenne pepper

Steps:

Turn on a multi-functional pressure cooker (such as Instant Pot®); select Saute function and adjust to medium. Cover the bottom of the pot with avocado oil. Cook and stir onion until soft, 4 to 5 minutes. Add garlic and cook until fragrant, about 30 seconds.
Add rice to the pot and mix until coated with oil and lightly browned. Pour in chicken stock; stir any browned bits off the bottom of the pot. Mix in tomato sauce, salt, cumin, and cayenne pepper. Close and lock the lid. Seal the vent and select high pressure function. Set timer for 7 minutes; allow 10 to 15 minutes for pressure to build.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir rice before serving.

Nutrition Facts : Calories 224.6 calories, Carbohydrate 41.1 g, Cholesterol 1.5 mg, Fat 4.1 g, Fiber 1.4 g, Protein 5.2 g, SaturatedFat 0.7 g, Sodium 787.7 mg, Sugar 2.2 g

INSTANT POT CHEESY CHICKEN AND RICE RECIPE

Instant Pot Cheesy Chicken and Rice Recipe image

A one-pot recipe loaded with cheese and mixed vegetables, it will become a family favorite that you make over and over again.

Provided by Camille Beckstrand

Categories Main Course

Time 41m

Number Of Ingredients 12

Ingredients

1 ½ pounds boneless skinless chicken breasts
2 Tablespoons olive oil
1 teaspoon salt
1 teaspoon pepper
1 onion (diced)
3 cloves garlic (minced)
2 cups white rice (uncooked)
2 ½ cups chicken broth
1 cup water
10 ½ ounces condensed cream of chicken soup ((1 can))
2 cups shredded cheddar cheese
10 ounces frozen mixed vegetables

Steps:

Cut chicken breasts into bite-sized pieces.
Press "saute" button on Instant Pot and let pot heat up. Add in olive oil to pot, then add in chicken, salt, pepper, onion, and garlic. Saute over heat until onions become translucent and chicken starts to brown (5-6 minutes).
Add rice and cook for 1-2 minutes more; just until rice starts to turn golden brown.
Add in chicken broth and water. If you have the burn notice on your IP, you will want to deglaze the bottom of your Instant Pot at this time to prevent that from happening. Place lid on Instant Pot. Press "manual" button and set timer for 8 minutes.
Once cooking time is complete, switch the valve on top to "venting" (i.e. a quick release).
Remove lid and add in soup, shredded cheese, and frozen vegetables. Mix everything together until cheese is melted and vegetables are warmed (if you need to turn it on saute to help the vegetables cook, you can do that. Just be sure to stir continuously so that it doesn't burn).

Nutrition Facts : Calories 638 kcal, Carbohydrate 63 g, Protein 41 g, Fat 24 g, SaturatedFat 10 g, Cholesterol 116 mg, Sodium 1488 mg, Fiber 3 g, Sugar 1 g, ServingSize 1 serving

Tips:

For a spicier dish, add 1/2 teaspoon of cayenne pepper or chili powder to the pot along with the cumin and chili powder.
If you don't have any salsa, you can substitute 1 cup of diced tomatoes and 1/4 cup of chopped cilantro.
If you're using brown rice, you'll need to cook it for 22 minutes instead of 15.
Feel free to add other vegetables to the pot, such as chopped bell peppers, zucchini, or corn.
For a vegetarian version of this dish, omit the chicken broth and use vegetable broth instead.

Conclusion:

This Instant Pot Cheesy Mexican Lentils and Rice is a quick and easy weeknight meal that's packed with flavor. It's perfect for busy families or anyone who loves Mexican food. The lentils and rice are cooked together in a flavorful broth, and then topped with cheese, salsa, and avocado. This dish is sure to be a hit with everyone at the table.