El pasco pilaf

Yield: 4 Servings

Measure Ingredient
½ cup Onion; chopped
2 teaspoons Olive oil or cooking oil
1 can (15 oz.) red kidney beans; drained
1¾ cup Chicken broth or water
1 cup Long grain rice
1 cup Fresh or frozen corn
1 cup Chunky salsa
¼ cup Dry lentils; rinsed & drained
¼ cup Chopped sweet red pepper
½ teaspoon Chili powder
1 dash Garlic powder
8 Tomato slices

In a large saucepan cook the onion in hot oil over medium heat, about 5 minutes or until the onion is tender but not brown. Add beans, broth or water, rice, corn, salsa, lentils, red pepper or pimento, chili powder and garlic powder. Bring to boil; reduce heat.t Cover, simmer for 20 minutes or until rice and lentils are tender and most of the liquid is absorbed. Serve with tomato slices. 4 servings. busted by sooz

Recipe by: Key Gourmet

Posted to recipelu-digest by James and Susan Kirkland <kirkland@...> on Mar 16, 1998

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