Tex-Mex Lentils and Rice

Stores well and perfect for meal prep! Pairs well with corn, cilantro, and jalapeno for a kick!

2 Tbsp olive oil, divided
3 peppers, seeded, cut into thin strips
2 cups water
2 cups vegetable broth
1 can of tomatos
¾ cup dry green lentils
¾ cup long grain brown rice
3 garlic cloves, minced
1 ½ tsp salt
1 ½ tsp cumin
1 lime, halved
1 large red onion, chopped

1. In a non-stick pan or skillet, heat 1 Tbsp of oil over medium-high heat. Cook the garlic, onions and peppers for 4 minutes or until beginning to lightly brown on the edges, stirring occasionally.
2. Stir in water, broth, tomatoes, lentils, and rice. Bring to a boil over medium-high heat. Reduce heat, cover, and simmer for 20 minutes or until water is absorbed. Remove from heat.
3. Stir in remaining 1 Tbsp oil, cumin and salt. Squeeze lime juice evenly over top and garnish.