I do, yeah. I also saw this sentence on Wikipedia earlier today, so I don't think I'm alone in that:

[Lentils] are frequently combined with rice, which has a similar cooking time.

https://en.wikipedia.org/wiki/Lentil

And I mean, if you time it right, I imagine you can cook any combination of rice and lentil varieties together.
Well, except beluga lentils, as those turn the water black, which dyes the rice into a rather unappetizing color. 🥴

But if you're lazy, then I'd generally recommend split lentils. They get their hull removed, which makes cooking them much quicker. You're also normally supposed to pre-soak lentils and pour the water out, to make them more nutritious and less farty, which you don't have to do for split lentils.

In the shops, you will usually find "red lentils" and sometimes "yellow lentils", which are split lentils. If they look not quite round and a bit frizzy, then they are split lentils. Like this:

And then, yeah, white rice, Basmati rice or Jasmin rice is usually close enough to their cooking time. But both, rice and lentils, don't need insanely precise cooking times anyways, so a few minutes difference is usually still no problem.

Non-split lentils and brown rice or wild rice also have similar cooking times.

My personal staple is Basmati + split red lentils.

Note: I'm not a huge rice expert and had to actually read up on some of the differences just now. If something seems off, I'm probably just dumb. 🫠