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Spicy Rice Pilaf Recipe

Spicy Rice Pilaf Recipe photo by Taste of Home

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I found this recipe back in the 1950's and have made some minor adjustments over the years to update the flavor. In summer, I like to serve the pilaf over slices of red tomatoes. —Cynthia Gobeli, Norton, Ohio

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Spicy Rice Pilaf Recipe

Prep: 10 min. Cook: 40 min.

Yield: 12 Servings

10 40 50

Ingredients

1/2 cup chopped onion
2 tablespoons olive oil
2 cups chicken or vegetable broth
1/4 cup dried lentils, rinsed
1 can (16 ounces) kidney beans, rinsed and drained
1 cup salsa
1 cup uncooked long grain rice
1 cup frozen corn
1 jar (2 ounces) diced pimientos, drained
1 teaspoon chili powder

Directions

In a saucepan over medium heat, saute onion in oil until tender. Add broth and lentils; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in remaining ingredients; bring to a boil. Reduce heat; cover and simmer 20-25 minutes longer or until lentils and rice are tender. Yield: 12 servings.

Nutritional Facts 1 serving (3/4 cup) equals 148 calories, 3 g fat (trace saturated fat), 0 cholesterol, 314 mg sodium, 25 g carbohydrate, 4 g fiber, 6 g protein.

Originally published as Spicy Rice Pilaf in Taste of Home August/September 1997, p33

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Spicy Rice Pilaf

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Reviewed on May. 17, 2010 by Hannah0418

nothing special. it's okay tasting, has enough flavor. easy to prep. i just wasn't impressed.

Reviewed on Jan. 21, 2010 by Cat804

this is one of my favorite recipes. I've learned to double it when I'm taking it to a pot luck because it goes so fast. I sometimes use vegetable broth instead of chicken so that it can be a vegetarian offering. Try this one, you won't be sorry.