Instant Pot Mexican Brown Rice & Lentils Casserole (Clean Eating / Vegan)

Tonight I was day dreaming of a quick, simple, clean eating, vegan dinner that was everything I needed to eat in one--a CASSEROLE! It was 7pm and everyone was hungry and I hadn't started ANY DINNER yet! I wanted it to taste like a taco and I wanted a fresh, quick, avocado mango salsa on top! So, I made this idea a reality for me and my family using my awesome INSTANT POT and it HIT THE SPOT for ALL of us!

It was sooooooo yummmmmmy, satisfying, delish, healthy, quick, and VEGAN! Don't be afraid to eat a meatless meal! The lentils are your protein so you're good!

If you try this recipe YOU WILL NOT BE DISAPPOINTED!

INSTANT POT MEXICAN BROWN RICE & LENTILS CASSEROLE (CLEAN EATING / VEGAN)

MooMoo Jackson Style

Ingredients:

2 cups dry, raw Brown Rice

2 cups dry, raw Lentils

1 White Onion chopped

1 Bell Pepper chopped

5 Garlic Cloves minced

Big Handful of fresh cut Green Beans chopped

1 15oz can Tomato Sauce

1 15oz can GREEN Enchilada Sauce

2 cans Water (just fill up the tomato sauce can with water twice)

1 tbsp Grapeseed Oil (to saute the veggies in)

Seasoning Ingredients:

Pink Himalayan Salt to taste (be liberal with it)

Black Pepper to taste

1.5 tbsp Garlic Powder

1 tbsp McCormick Taco Seasoning

Instructions:

1) Press the "Saute" button on the Instant Pot and chop all the veggies while it gets hot. Add the Grapeseed oil and all the chopped veggies to the bottom of the Instant Pot and saute them in the Instant Pot until they are tender (but not mushy).

2) Add all the other ingredients and seasonings to the Instant Pot and stir it all together.

3) Lock the lid on the Instant Pot, turn off the "Saute" setting, make sure the spout on top is turned to "Sealing," then press the "Rice" button (make sure as it is pressurizing there is NO steam coming from the spout on top....if there IS then you need to adjust the spout towards the "Sealing" side so it pressurizes correctly, being CAREFUL not to burn your hand)!

4) Allow the Instant Pot to pressurize, cook, and depressurize all on it's own then carefully open the lid and stir it all up (it'll pressurize for approx 10mins, cook for approx 15mins, then depressurize for approx 15mins).

SERVE WITH MY AVOCADO MANGO SALSA RECIPE (Click on link for recipe): https://moomoojacksontoo.wixsite.com/mmjrecipes/single-post/2018/04/05/Avocado-Mango-Salsa-Clean-Eating-Vegan

IT REALLY MAKES THIS MEAL OVER THE TOP!

My kids LOVED this meal with some cheese mixed in it (then it wouldn't be vegan but it would be a healthy kid friendly dinner)!

IN CASE YOU DON'T HAVE AN INSTANT POT (But you should really get one because they are awesome) :)

FOR CROCKPOT VERSION:

1) Saute all the chopped veggies in the Grapeseed oil in a skillet, add them to a crockpot (line it with crockpot liners for easy, quick clean up), then add all the other ingredients to the crockpot.

2) Cook on High for 3-4hrs or on low for 4-5hrs. Serve with my Avocado Mango Salsa (recipe link above).

FOR STOVETOP VERSION:

1) Saute all the chopped veggies in the Grapeseed oil in a soup pot then add all the other ingredients to the pot and bring to a boil on med/high heat.

2) Once it's boiling, cover the pot and turn the heat to low. Cook for approx 45minutes or until the liquid is gone and the brown rice and lentils are soft. Serve with my Avocado Mango Salsa (recipe link above).