I love this simple dish. It's super tasty, super simple, frugal and a great variation from typical casseroles that are heavy and meaty. The lentils & rice make a good complete protein so you can just add a salad and its a quick, easy, healthy, complete meal. Approximate cost: $2.50 for entire casserole.
Spanish Lentils & Rice
from 2003 Southern Living
Makes 4-6 servings
approx 20 min. prep, 30 min cook, 20 min bake
3 1/2 cups water
1 cup uncooked long grain white rice
1 cup dried lentils
1 tsp salt
1 onion, diced
1 bell pepper, diced
1/2 tsp cumin
1/2 tsp chili powder
1/4 tsp garlic powder
1 (10 oz) can ROTEL Mexican festival diced tomatoes
1 cup sharp cheddar cheese, shredded
Bring first 4 ingredients to a boil in medium saucepan, reduce heat, cover and simmer for 20-25 minutes until lentils are tender.
Saute onion and bell pepper in large lightly greased skillet over med-high heat until tender. Add cumin, chili powder, garlic powder and cook, stirring constantly for 2 minutes.
Stir onion mixture and tomatoes with rice mixture, and spoon into lightly greased 13x9 baking dish.
Bake at 350 for 15 minutes, top evenly with cheddar cheese, bake 5 more minutes.