Difference between revisions of "El Paso Pilaf"
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* 12 thick slices [[tomato]] | * 12 thick slices [[tomato]] | ||
| − | == | + | == Procedures == |
# In large saucepan, heat [[oil]] over medium heat. | # In large saucepan, heat [[oil]] over medium heat. | ||
# Cook [[Onion]] for 5 minutes oruntil tender but not browned. | # Cook [[Onion]] for 5 minutes oruntil tender but not browned. | ||
Latest revision as of 06:47, 14 July 2012
Description
Always check the ingredients to make sure the product is vegan.
Ingredients
- 2 teaspoons olive oil
- ½ cup chopped onion
- 1 can (14oz) drained kidney beans
- 2½ cups water
- 1 cup long grain rice
- 1 cup fresh or frozen corn
- 1 cup chunky salsa sauce
- ¼ cup dry green lentils
- ¼ cup chopped red bell pepper
- ½ teaspoon chili powder
- 1 minced garlic clove
- 12 thick slices tomato
Procedures
- In large saucepan, heat oil over medium heat.
- Cook Onion for 5 minutes oruntil tender but not browned.
- Add beans, stock, rice, corn, salsa, lentils, sweet pepper, chili powder and garlic.
- Bring to a boil.
- Reduce heat, cover and simmer for 20-25 minutes or until rice and lentils are tender and most of the liquid is absorbed.
- Serve over tomato slices.
