2 cans stewed tomatoes
1 C chopped onion
1 C brown rice (uncooked)
1 1/2 C lentils (green or brown)
4 C Chicken broth
2 C cheddar cheese
garlic powder to taste (or use some of your Ethiopian spices)
Drain the tomatoes (reserve the liquid) and chop (I chop with my kitchen scissors). Add the tomatoes, their juices and ALL ingredients (except the cheese) in 9x13 and stir well.
Bake at 350 covered for 1-1 1/2 hours or until rice is slightly undercooked and much of the liquid has evaporated. Remove cover add the cheese and cook to melt the cheese.
***I made this to freeze. I did NOT add the cheese, but cooked until the liquid had evaporated and removed from oven. I let it cool in the fridge overnight and put in the freezer until I was ready to use it. You can bring it out to thaw or defrost it in the microwave (I made mine in a Glad reusable container). Then I cooked with foil cover for about 30 min. then added the cheese and melted the cheese. ***
It is yummy topped with sour cream or served with injera.