 |
El Paso Pilaf
 Print Version |
 Email To A Friend
Ingredients (use vegan versions):
- 1/2 cup chopped onion
- 2 teaspoon olive or cooking oil
- 1 can (19 oz) red kidney beans, drained
- 1 3/4 cup vegan chicken-flavored broth or water
- 1 cup long grain rice
- 1 cup fresh or frozen corn
- 1 cup chunky salsa, mild or hot
- 1/4 cup dry lentils
- 1/4 cup chopped sweet red pepper or diced pimento
- 1/2 teaspoon chili powder
- Dash garlic powder
- 8 tomato slices (optional)
Directions:
In large saucepan cook onion in hot oil over medium heat about 5 minutes until onion is
tender. Add beans, broth/water, rice, corn, salsa, lentils, red pepper or pimento,
chili powder and garlic powder. Bring to boil; reduce heat. Cover, simmer 20 minutes or
until rice and lentils are tender and most of liquid is absorbed.
Serves: 4
Preparation time: 15 min.
Print |
Back to Vegetarian & Vegetable Recipes |
Back to Main Recipe Page
|
