Tex-Mex Pilaf Recipe

Name: Tex-Mex Pilaf
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons olive oil; 1/2 cup chopped onion; 1 15-ounce can no-salt-added kidney beans, rinsed and drained; 1 1/4 cups low-sodium vegetable broth or water; 1 cup uncooked brown rice; 1 cup fresh or frozen whole-kernel corn; 1 cup chunky salsa (lowest sodium available); 1/4 cup uncooked lentils, sorted for stones and shriveled lentils and rinsed; 1/4 cup chopped red bell pepper; 1/2 teaspoon chili powder, or to taste; 1/4 teaspoon crushed red pepper flakes, or to taste; Dash of garlic powder

Servings: persons

2 teaspoons olive oil
1/2 cup chopped onion
1 15-ounce can no-salt-added kidney beans, rinsed and drained
1 1/4 cups low-sodium vegetable broth or water
1 cup uncooked brown rice
1 cup fresh or frozen whole-kernel corn
1 cup chunky salsa (lowest sodium available)
1/4 cup uncooked lentils, sorted for stones and shriveled lentils and rinsed
1/4 cup chopped red bell pepper
1/2 teaspoon chili powder, or to taste
1/4 teaspoon crushed red pepper flakes, or to taste
Dash of garlic powder

1
In a medium saucepan, heat the oil over medium-high heat, swirling to coat the bottom.
2
Cook the onion for 2 minutes, or until soft, stirring occasionally.
3
Stir in the remaining ingredients.
4
Increase the heat to high and bring to a boil.
5
Reduce the heat and simmer, covered, for 40 minutes, or until the lentils and rice are cooked through.
6
If you want a nonvegetarian version of this dish, substitute fat-free, low-sodium chicken broth for the vegetable broth and add a little chopped skinless chicken or lower-sodium, low-fat ham with the other ingredients.
7
(Per Serving)
8
Calories: 391
9
Total Fat: 4.0g
10
Saturated: 0.5g
11
Trans: 0.0g
12
Polyunsaturated: 1.0g
13
Monounsaturated: 2.5g
14
Cholesterol: 0mg
15
Sodium: 263mg
16
Carbohydrates: 75g
17
Fiber: 9g
18
Sugars: 7g
19
Protein: 16g
20
Dietary Exchanges
21
4 1/2 Starch
22
1 Vegetable
23
1 Very Lean Meat

307

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 2 teaspoons olive oil, 1/2 cup chopped onion, 1 15-ounce can no-salt-added kidney beans, rinsed and drained, 1 1/4 cups low-sodium vegetable broth or water, and more.

Yes, Tex-Mex 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.

That's it — enjoy your meal!

Tex-Mex Pilaf

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions