Mainly For Meals

 

Mexi Lentils n' Rice

By far, a favorite for family and friends! Can't taste the brown rice in this recipe, but the body will benefit from this wonderful whole grain.

We have used this for so many different kinds of meals: as is with cheese, taco soup, burritos, tacos, tostados, taco salad, burrito bowls.

 

1/2 c. brown rice
3/4 c. green or brown lentils, rinsed and picked over
2 and 3/4 c. water (may need a bit more)
1 onion, finely chopped 
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 

Put rice, rinsed lentils and water in a pot. Bring to rolling boil; reduce heat to lowest, cover. Let simmer for 45 minutes, until tender. Add chopped onions, garlic salt, bouillon, chili powder, cumin, oregano. Cover; cook on low about 15 more minutes, or until onions are tender.

 

To serve: place hot from the pan into shallow bowls, immediately top with grated cheese