El Paso Pilaf Recipe

Name: El Paso Pilaf
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 c. chopped onion; 1 (15 oz.) kidney beans, drained; 1 c. rice; 1 3/4 c. chicken broth or water; 1 c. corn; 1 c. chunky salsa; 1/4 c. chopped red pepper or 2 oz. jar pimento; 1/2 tsp. chili powder; dash of garlic powder; 1/4 c. lentils, rinsed and drained; 8 tomato slices

Servings: persons

1/2 c. chopped onion
1 (15 oz.) kidney beans, drained
1 c. rice
1 3/4 c. chicken broth or water
1 c. corn
1 c. chunky salsa
1/4 c. chopped red pepper or 2 oz. jar pimento
1/2 tsp. chili powder
dash of garlic powder
1/4 c. lentils, rinsed and drained
8 tomato slices

1
Cook onion in oil in large saucepan over medium heat about 5 minutes, until tender, but not brown.
2
Add beans, broth or water, rice, corn, salsa, lentils, red pepper, chili powder and garlic powder.
3
Bring to boiling, reduce heat.
4
Cover and simmer for 20 minutes or until rice and lentils are tender and most of the liquid is absorbed.
5
Serve over tomato slices.
6
(Tomato slices may be omitted, good with or without.)
7
Good meatless dish.

543

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 c. chopped onion, 1 (15 oz.) kidney beans, drained, 1 c. rice, 1 3/4 c. chicken broth or water, and more.

Yes, El Paso Pilaf falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

El Paso Pilaf

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