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El Paso Pilaf
2 tsp. 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 tsp. chili powder
1 clove garlic, minced
12 thick slices tomato (optional)
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
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Pilau 05