Spicy Rice Pilaf Weekend Recipe

This is an updated recipe from the 1950s when Spanish Rice” was all the rage.

½ cup chopped onion

2 Tbls olive oil

2 cups chicken broth

¼ cup dry lentils, rinsed

1-16oz. can kidney beans, rinsed and drained

1 cup salsa

1 uncooked long grain rice

1 cup frozen corn

1-2oz. jar diced pimentos, drained

1 tsp. chili powder

In a saucepan over medium heat, sauté onion in oil until tender.  Add broth and lentils.  Bring to a boil.  Reduce heat, cover and simmer for 15 minutes. Stir in remaining ingredients.  Bring to boil.  Reduce heat, cover and simmer 20 to 25 minutes longer or until lentils and rice are tender.  Makes 12 servings.