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El Paso Pilaf

What you need: 

1/2 cup chopped onion
2 teaspoon olive or cooking oil
1 can (19 oz) red kidney beans, drained
1 3/4 cup vegan chicken-flavored broth or water
1 cup long grain rice
1 cup fresh or frozen corn
1 cup chunky salsa, mild or hot
1/4 cup dry lentils
1/4 cup chopped sweet red pepper or diced pimento
1/2 teaspoon chili powder
Dash garlic powder
8 tomato slices (optional)

What you do: 

In large saucepan cook onion in hot oil over medium heat about 5 minutes until onion is tender. Add beans, broth/water, rice, corn, salsa, lentils, red pepper or pimento, chili powder and garlic powder. Bring to boil; reduce heat. Cover, simmer 20 minutes or until rice and lentils are tender and most of liquid is absorbed.

Preparation Time: 
15 min
Cooking Time: 
Servings: 
4
Recipe Category: 

SO HOW'D IT GO?

My husband loved this.  It's now his favorite "spanish rice" recipe and I make it almost every time we do tex-mex.  (And we live in Texas, so that's a lot!)

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