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Spanish-Style Lentils and Rice




Source of Recipe


Southern Living 9/03






List of Ingredients



• 3 1/2 cups water
  
• 1 cup uncooked long-grain white rice
  
• 1 cup dried lentils
  
• 1 tsp salt
  
• 1 medium onion, diced
  
• 1 green bell pepper, diced
  
• 1/2 tsp ground cumin
  
• 1/2 tsp chili powder
  
• 1/4 tsp garlic powder
  
• 1 (10 oz) can Rotel Mexican Festival Diced Tomatoes
  
• 1 cup shredded sharp cheddar cheese
  






Instructions



1. Bring first 4 ingredients to a boil in a medium saucepan; reduce heat, cover, and simmer 20 to 25 minutes or until lentils are tender.
   
2. Saute onion and bell pepper in a large lightly greased nonstick skillet over medium-high heat until tender. Add cumin, chili powder, and garlic powder; cook, stirring constantly, 2 minutes.
   
3. Stir onion mixture and tomatoes into rice mixture, and spoon into a lightly greased 13x9-inch baking dish.
   
4. Bake at 350 degrees for 15 minutes; top evenly with Cheddar cheese, and bake 5 more minutes.
   






Final Comments


Makes 6 servings