El pasco pilaf
4 Servings
Ingredients
| Quantity | 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 | |
Directions
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