Spanish Rice with Lentils

1 tbsp vegetable oil
1 clove garlic, minced
1 medium onion, chopped
1 can (28 oz/796 mL) tomatoes, broken up
1 can (19 oz/540 mL) lentils, drained and rinsed
1 cup long grain rice
1 cup water
2 tsp each paprika, ground cumin and chili powder
3 tsp red pepper flakes
1 medium sweet green pepper, diced

1. In large saucepan or Dutch oven, heat oil over medium heat; add garlic and onion. Saute for 3 to 5 minutes until onion is softened.
2. Add tomatoes, lentils, rice, water, paprika, cumin, chili powder and red pepper flakes. Bring to boil; reduce heat, cover and simmer for 20 minutes.
3. Add green pepper; simmer, uncovered, for 3 minutes or until rice is tender.

Makes 4 servings (2 cups each)