Mexican Brown Rice & Lentils - cooking recipe

Ingredients

1 (15 ounce) can stewed tomatoes, drained and chopped, with liquid set aside
1 (13 ounce) can chicken broth
1 large onion, finely chopped
1 cup dried lentils
1 cup water
1/2 cup brown rice or 1/2 cup basmati rice
1 1/2 teaspoons chili powder
1 1/2 teaspoons ground cumin
1/8 teaspoon cayenne pepper
Garnish
1/4 cup chopped fresh cilantro (optional)

Preparation

Combine all ingredients, including canned tomato liquid, in stockpot.
Bring to boil.
Redcue heat to medium and cover.
Simmer 55 to 60 minutes or until liquid is absorbed and rice is tender, stirring occasionally.
Serve with cilantro sprinkled on top.