3 tbsp. corn oil
1 small onion, sliced
2 garlic cloves, sliced
2 bay leaves
1 3/4 c. uncooked basmati rice
1/4 c. red lentils, picked over and washed
1 tbsp. salt
1 cinnamon stick, broken up
1 1/2 c. water

Rinse the rice in a strainer under cold running water, then soak in cold water for 30 minutes and drain in a strainer.

In a deep saucepan over medium heat; heat the oil. Cook the onion, garlic and bay leaves until the onion is lightly browned.

Mix the rice and lentils and add it to the mixture. Add the salt, the cinnamon stick and water. The water should cover the mixture by about 1/2-inch if the pot is the right size.

Bring to a boil, stir, then cover and cook over low heat for 10 minutes. Let stand for 5 minutes and serve.