Spicy Rice Pilaf
Total TimePrep: 10 min. Cook: 40 min.
- 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
- 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.
Nutrition Facts3/4 cup: 148 calories, 3g fat (0 saturated fat), 0 cholesterol, 314mg sodium, 25g carbohydrate (2g sugars, 4g fiber), 6g protein.
May 17, 2010
nothing special. it's okay tasting, has enough flavor. easy to prep. i just wasn't impressed.
Jan 21, 2010
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.
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