Tex-Mex Rice And Two-Bean Pilaf

• 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

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.

extra virgin olive oil, onions, long grain white rice, garlic, water, lentils, pinto beans, frozen corn, salsa, chili powder, ground cumin, salt, pepper

Taken from www.food.com/recipe/tex-mex-rice-and-two-bean-pilaf-371758 (may not work)