Spanish-Style Lentils and Rice |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Lentils, in combination with rice, make this a protein-complete dish. Ingredients:
3 1/2 cups water |
1 cup uncooked long-grain white rice |
1 cup dried lentils |
1 teaspoon salt |
1 medium onion, diced |
1 green bell pepper, diced |
1/2 teaspoon ground cumin |
1/2 teaspoon chili powder |
1/4 teaspoon garlic powder |
1 (10-ounce) can rotel mexican festival diced tomatoes |
1 cup (4 ounces) shredded sharp cheddar cheese |
Directions:
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. 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.
3. Stir onion mixture and tomatoes into rice mixture, and spoon into a lightly greased 13- x 9-inch baking dish.
4. Bake at 350° for 15 minutes; top evenly with Cheddar cheese, and bake 5 more minutes.
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