Spanish-Style Lentils And Rice

• 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

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. Saute 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 350u0b0 for 15 minutes; top evenly with Cheddar cheese, and bake 5 more minutes.

water, longgrain white rice, dried lentils, salt, onion, green bell pepper, ground cumin, chili powder, garlic, tomatoes, cheddar cheese

Taken from www.myrecipes.com/recipe/spanish-style-lentils-rice (may not work)