Tex-mex Rice And Two-bean Pilaf

Total Time: 30 mins Preparation Time: 5 mins Cook Time: 25 mins

Ingredients

• 1 1/2 tablespoons extra virgin olive oil
• 1/2 onions, chopped or 1/2 cup onion, frozen chopped
• 1 cup long grain 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

Recipe

• 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.