El Paso Pilaf

• 1/2 c. chopped onion
• 1 (15 oz.) kidney beans, drained
• 1 c. rice
• 1 3/4 c. chicken broth or water
• 1 c. corn
• 1 c. chunky salsa
• 1/4 c. chopped red pepper or 2 oz. jar pimento
• 1/2 tsp. chili powder
• dash of garlic powder
• 1/4 c. lentils, rinsed and drained
• 8 tomato slices

1. Cook onion in oil in large saucepan over medium heat about 5 minutes, until tender, but not brown.
2. Add beans, broth or water, rice, corn, salsa, lentils, red pepper, chili powder and garlic powder.
3. Bring to boiling, reduce heat.
4. Cover and simmer for 20 minutes or until rice and lentils are tender and most of the liquid is absorbed.
5. Serve over tomato slices.
6. (Tomato slices may be omitted, good with or without.)
7. Good meatless dish.

onion, kidney beans, rice, chicken broth, corn, chunky salsa, red pepper, chili powder, garlic, lentils, tomato

Taken from www.cookbooks.com/Recipe-Details.aspx?id=475867 (may not work)