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Spicy Rice Pilaf

Total Time

Prep: 10 min. Cook: 40 min.


12 servings

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


  • 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


  1. 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.

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