Spanish-Style Lentils and Rice

Ingredients

• 0.5 teaspoon chili powder 
• 1 cup lentils dried
• 0.3 teaspoon garlic powder 
• 1  bell pepper diced green
• 0.5 teaspoon ground cumin 
• 1 medium onion diced
• 10 ounce rotel mexican festival tomatoes diced canned
• 1 teaspoon salt 
• 4 ounces sharp cheddar cheese shredded
• 3.5 cups water 
• 1 cup rice long-grain white uncooked

Equipment

• frying pan
• sauce pan
• oven
• baking pan

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. Saut onion and bell pepper in a large lightly greased nonstick skillet over medium-high heat until tender.
3. Add cumin, chili powder, and garlic powder; cook, stirring constantly, 2 minutes.
4. Stir onion mixture and tomatoes into rice mixture, and spoon into a lightly greased 13- x 9-inch baking dish.
5. Bake at 350 for 15 minutes; top evenly with Cheddar cheese, and bake 5 more minutes.