Description
This lentil and rice dish can be made with or without canned chicken for a protein boost.
Ingredients
UnitsScale
Dry Ingredients:
- 3/4 c. dry green lentils
- 1/2 c. white or brown rice
- 3 scoops chicken bone broth powder
- 1/4 c. dry minced onion
- 1/4-1/2 c. dry diced red or green bell pepper
- 1 Tbs. homemade taco seasoning (or 1 packet)
- 1/2 tsp. garlic powder
- 1/2 tsp. salt (Use the code kitchenstewardship for 15% off of your first purchase)
Wet ingredients:
- 3 1/2 c. water
- 1 8-oz. can tomato sauce
- 1-2 sliced carrots (or skip if you have zero time)
- 1-2 cans cooked chicken (or save 2 c. chicken from a rotisserie chicken meal, another easy “on the road” sort of thing)
- optional: Add any other veggies you have around - frozen broccoli, peas, fresh spinach, etc.
Instructions
- To prep, put all the dry ingredients in a gallon zipper bag. I recommend writing the rest of the instructions in Sharpie on the bag.
- To cook, mix all dry and wet ingredients together in an Instant Pot. Set to 15 minutes for white rice or about 24-28 for brown (longer for long-grain rice).
- You can leave the IP on low all day waiting for your family to arrive home from whatever adventure calls you!
- Serve with shredded Mexican or cheddar cheese on top and any other Mexican fixings your family enjoys.
Notes
Italian version: Swap taco seasoning for Italian seasoning and serve with warmed pasta sauce and mozzarella cheese.
Nutrition
- Serving Size: 1 cup
- Calories: 333
- Sugar: 4g
- Sodium: 230mg
- Fat: 2g
- Saturated Fat: 1g
- Carbohydrates: 39g
- Fiber: 11g
- Protein: 35g
- Cholesterol: 43mg
