Directions:
- 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.
- Sauté 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.
- Stir onion mixture and tomatoes into rice mixture, and spoon into a lightly greased 13- x 9-inch baking dish.
- Bake at 350° for 15 minutes; top evenly with Cheddar cheese, and bake 5 more minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1018.32 Kcal (4264 kJ) | ||
| Calories from fat | 59.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.6g | 10% | |
|---|---|---|---|
| Cholesterol | 14.46mg | 5% | |
| Sodium | 2474.85mg | 103% | |
| Potassium | 2234.56mg | 48% | |
| Total Carbs | 177.53g | 59% | |
| Sugars | 12.81g | 51% | |
| Dietary Fiber | 63.86g | 255% | |
| Protein | 59.66g | 119% | |
| Vitamin C | 133.9mg | 223% | |
| Vitamin A | 3.3mg | 109% | |
| Iron | 68.2mg | 379% | |
| Calcium | 349.9mg | 35% | |
| Amount Per 100 g | |||
| Calories | 69.04 Kcal (289 kJ) | ||
| Calories from fat | 4.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.45g | 10% | |
|---|---|---|---|
| Cholesterol | 0.98mg | 5% | |
| Sodium | 167.78mg | 103% | |
| Potassium | 151.49mg | 48% | |
| Total Carbs | 12.04g | 59% | |
| Sugars | 0.87g | 51% | |
| Dietary Fiber | 4.33g | 255% | |
| Protein | 4.04g | 119% | |
| Vitamin C | 9.1mg | 223% | |
| Vitamin A | 0.2mg | 109% | |
| Iron | 4.6mg | 379% | |
| Calcium | 23.7mg | 35% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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