1 cup black lentils to 4 cups water
1 tbsp butter
1/4 tsp of each:
Red pepper flakes
Bring to boil then reduce to simmer and cover for 25-30 minutes or until most of the liquid is absorbed.
1 cup basmati rice to 1 3/4 cups water and 1 tbsp butter and salt to taste. Brink to boil then reduce to simmer and cover for 15-20 minutes.
When both are done cooking, add a can of navy beans to the lentils and combine then combine rice. Add 1 jar of mild (or hot) salsa and combine.
Place mixture in casserole dish and cover with Parmesan and/or Mexican cheese blend.
Bake for 30 minutes at 350F or until cheese is melted and sides are bubbly. Let cool for 10 minutes before serving.