Mexi-Lentils N' Rice

by Janet

A popular no-meat main dish. Very like this too. Serve hot in shallow bowls, topped with grated cheddar cheese, and a little salsa. Can also add crushed tortilla chips, salsa, sour cream, shredded lettuce. We use leftovers as a filling for burritos.
Note: we store brown rice in fridge or lasts 2 years this way....we put it in doubled up freezer zip-loc bags (we buy it 25 lb. at a time).

1/2 c. brown rice

3/4 c. lentils (brown or green), picked over and rinsed

2 and 3/4 c. water (may need more later)

1/2 to 3/4 c. finely chopped onions

1/2 tsp. garlic salt

2 beef bouillon cubes

2 to 3 tsp. chili powder

1/2 tsp. ground cumin

1/2 tsp. dried crushed oregano

grated cheddar cheese (3 T. per serving)

taco sauce or salsa (optional)

Put rice, rinsed lentils and water in a pot. Bring to rolling boil; reduce heat to lowest, cover. Allow to simmer for 45 minutes or until tender (add more water towards the end of this cooking time if the rice isn't quite done). Add chopped onions, garlic salt, chili powder, cumin, oregano. Cover; cook on low about 15 more minutes, or until onions are tender. Take off heat, keep covered a bit longer. To serve: place hot from the pan into a shallow bowl, immediately top with grated cheese. Makes 4 to 5 servings.

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