Tex-Mex Rice and Two-Bean Pilaf

“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).”
READY IN:
30mins
SERVES:
4
YIELD:
4 main-dish servings
UNITS:
US

Ingredients Nutrition

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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