Vegan Tex Mex Rice Casserole

• 2 teaspoons oil
• 1 cup chopped onion
• ½ cup of chopped red bell pepper
• ½ cup chopped green pepper
• 1 teaspoon ground cumin
• ¼ teaspoon salt
• 2 bay leaves
• 3/4 cup of washed and soaked white rice , I use white basmati rice soaked for 10 mins then drained
• 1/4 cup of dried red lentils or split red lentils
• 1 cup cooked black beans or use entire 15 ounce can or 1 1/4 cups cooked
• 2 teaspoons chili powder blend of choice less or more to preference
• 1/2 teaspoon chipotle pepper flakes or powder
• ¼ teaspoon each red pepper flakes and black pepper omit if you want less heat
• 1 teaspoon EACH garlic powder, onion powder
• 1 teaspoon oregano
• 2 teaspoons hot sauce or use 3 teaspoons for spicier
• 14 ounce can of diced tomato or use 1 to 1 ½ cups of salsa or tomato pasta sauce of choice
• ½ teaspoon salt , less or more based on salt content of the liquid used
• 1 3/4 cups water or veggie broth 2 cups if the tomatoes or salsa is less moist

To top the casserole:

• ½ cup vegan cheddar cheese or other cheese of choice
• 2 tablespoons sliced pickled Jalapeno
• cilantro, green onion and lemon juice for garnish
• tortilla chips for serving