Cheesy Southwestern Lentils & Brown Rice

Ingredients

0.5		red onion, finely chopped
0.5		red bell pepper, finely chopped
4		garlic cloves, minced
0.75 cup	180 ml	Bob's Red Mill brown rice
0.75 cup	180 ml	Bob's Red Mill brown lentils
2.5 cups	600 ml	vegetable broth
1 can		petite diced tomatoes (15 oz.)
1 can		diced green chiles (4 oz.)
1 tbsp	15 ml	taco seasoning
2 tsp	10 ml	dried oregano
1 tsp	5 ml	kosher salt
0.5 tsp	2.5 ml	black pepper
2 cups	480 ml	shredded cheese (mozzarella and sharp cheddar)
0.25 cup	60 ml	chopped fresh cilantro, for topping

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!