Texas Hash

5 from 1 vote

Not all hash has potatoes! This rice-based Tex-Mex hash is a vegan adaptation of my childhood favorite from my Grandmother, with some modern-day updates.

Prep Time15

Cook Time1 45

Total Time2

Course: Main Course

Cuisine: Gluten-Free, Nut-Free, Soy-Free, Tex-Mex

Keyword: Casserole, Lentils, Rice, Tex-Mex

Servings: people

Calories: 428.9kcal

Author: Cindy Thompson, MS, NBC-HWC | Trimazing! Health & Lifestyle Coaching

Ingredients

1 onion chopped
2 green bell peppers chopped
2 cloves garlic minced
1 cup brown lentils uncooked
½ cup uncooked rice white or brown, see notes
28 oz. can cooked tomatoes and their juice (2 1/2 cups)
1 ½ cups boiling water or stock
2 tsp chili powder
½ tsp ground cumin
1 tsp salt
½ tsp pepper
1 tbsp cilantro chopped, plus more for garnish
1 avocado sliced for garnish

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Instructions

Preheat oven to 375˚F.
Cook onions, bell pepper, and garlic until onions are soft.
Add lentils, rice, tomatoes with juice, boiling water or stock, chili powder, cumin, salt, pepper, and cilantro. Stir to combine.
Pour into a casserole dish, cover, and bake in 375˚F oven for 1 hour, 45 minutes for white rice, 2 hours for brown rice.
Garnish with chopped cilantro and sliced avocado. Serve with tortillas and hot sauce, if desired.

Notes

You can use long grain white or brown rice, however, brown rice will take longer to cook.

Nutrition