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El Paso Pilaf

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. more Free recipe and All Free recipe

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