herbed lentils and rice

I am brimming with new recipes I want try after having some really good food in the past couple of weeks with different friends and relatives. This is one, though, that I stumbled on myself after searching around for a different lentil recipe. It meets all my criteria for an ideal recipe: healthy, easy, inexpensive. [Side note: lentils are not just a typical old bean, nutritionally speaking...read this!]

Here's the recipe (I left out the cheese and added a ton of vegetables):
2 2/3 cups reduced-sodium chicken broth or vegetable broth
3/4 cup dry lentils
3/4 cup chopped onion
1/2 cup uncooked brown rice
1/4 cup dry white wine, or chicken broth
1/2 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
1/8 teaspoon garlic powder
1/8 teaspoon pepper
1 cup shredded reduced-fat Swiss cheese, divided

In a bowl, combine the first 11 ingredients; stir in 1/2 cup cheese. Transfer to a 1-1/2-qt. baking dish coated with nonstick cooking spray. Cover and bake at 350 degrees F for 1-1/2 to 2 hours or until lentils and rice are tender and liquid is absorbed, stirring twice. Uncover; sprinkle with remaining cheese. Bake 2-3 minutes longer or until cheese is melted.