El Paso Pilaf
Ingredients
- 2 teaspoons olive oil
- 1/2 cup chopped onion
- 1 can (14 oz/398mL) kidney beans, drained
- 2 1/2 cups veggie stock or water
- 1 cup long grain rice
- 1 cup fresh or frozen corn
- 1 cup chunky salsa
- 1/4 cup dry green lentils
- 1/4 cup chopped sweet red or green pepper
- 1/2 teaspoon chili powder
- 1 clove garlic, minced
- 12 thick slices tomato (optional)
Instructions
In large saucepan, heat oil over medium heat; cook onion for 5 minutes or until tender but not browned. Add beans, stock, rice, corn, salsa, lentils, sweet pepper, chili powder and garlic; bring to a boil. Reduce heat, cover and simmer for 20-25 minutes or until rice and lentils are tender and most of the liquid is absorbed. Serve over tomato slices (if using). Yield: 6 servings
