Mexican Lentils and Rice

I first found this recipe in one of the Tightwad Gazette books when we were early married. It seems like it's enough places out on the 'net that it's not unique (and, therefore, not copyrighted, and okay to post). Most recently, I was re-introduced to it by my friend LatteMom from Sonlight, and I've included her comments, as well as my own.

3 c broth (chicken, beef or veggie)
or 3 t powdered bullion + 3 C boiling water
3/4 c uncooked lentils
1/2 c uncooked brown rice
3/4 c chopped onion
or 2 T dried minced onion
or 1 t onion powder
1/2 tsp basil
1/4 tsp each thyme, oregano and garlic powder

Blend all together in a casserole dish. Bake, covered, for 1.5 hrs at 300 degrees (or 1 hour at 350). Top with shredded cheese last 5 mins. or serve with shredded cheese.

LatteMom: This is one of our very favorites. In fact, I make two of them at the same time. One we eat with homemade flour tortillas topped with lettuce, salsa, sour cream, etc. Then my dh uses the second one to make what our family affectionately calls "Daddy's Yee Haw Cowboy Dip Dinner" (which is the lentils & rice stirred up with salsa and sour cream to make a dip to serve with tortilla chips)...sometimes we'll do that for a dinner, but more than not, it's a great snack. I've also used the leftovers in a salad...a scoop on a bed of lettuce with tomatoes and Italian dressing.

Mideastmom: This can be made up as a dry mix ahead of time and stored in ziplock bags. You then just dump the contents into a dish, add boiling water, stir and bake. To do this, you would use powdered bullion or cubes and dried minced onion or onion powder. Our family can squeak by on one of these at this point, but any larger family/family with older kids would need two, probably. We most commonly eat this in a bowl, topped with grated cheese, sour cream and salsa, dipped with tortilla chips