This is a Panamanian method of cooking rice that uses lentils to boost flavor, nutritional value, and visual appeal. You will need a longer time to cook lentils than rice, so let’s give them a head start. Serves 4 or 5.
Simmer 1/2 cup lentils in 2 cups chicken or vegetable stock for 10 minutes. Add 1 cup medium-grain rice, bring to a boil, cover, lower heat to medium-low, and let cook 20 minutes. Turn heat off and let sit, without lifting the lid, for 10 minutes. Uncover, fluff rice and lentils with a fork, and serve.
The photo shows long grain rice because that’s what I had and it works fine.