Tex-Mex Rice and Two-Bean Pilaf |
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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 2 |
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From The PDQ Vegetarian Cookbook by Donna Klein. Kidney beans or black eyed peas can replace the pinto beans (I used kidney beans as that was what I had on hand). I used 19oz cans as that was also all I had on hand. This turned out better than I expected (it seemed a strange idea to me to put salsa into something I was cooking). I used fresh onion and garlic (the original recipe called for processed). Ingredients:
1 1/2 tablespoons extra virgin olive oil |
1/2 onions, chopped or 1/2 cup onion, frozen chopped |
1 cup long grain white rice |
1 garlic cloves, minced or 1 teaspoon garlic, refrigerated bottled minced |
1 1/4 cups water |
1/4 cup dried lentils |
1 (15 ounce) can pinto beans, rinsed and drained |
1 cup frozen corn |
1 cup medium salsa (i used simply natural medium salsa) |
1 teaspoon chili powder (to taste) |
1/2 teaspoon ground cumin |
1/2 teaspoon salt (to taste) |
pepper |
Directions:
1. In a medium deep-sided skillet with a lid, heat the oil over medium heat.
2. Add the onion and cook, stirring until softened, about 3 minutes.
3. Add the rice and garlic and cook, stirring, about 2 minutes.
4. Add the water, lentils, pinto beans, corn, salsa, chili powder, cumin, salt and pepper; bring to a boil over medium-high heat stirring occasionally.
5. Reduce the heat, cover, and simmer until the rice has absorbed most of the liquid, about 20 minutes.
6. Serve immediately.
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