Quick El Paso Pilaf Print
1 & 3/4 cup chicken broth
2 Tbsp onion flakes
1 cup water
2/3 cup quick-cooking rice
1/2 cup red lentils
1/4 cup sweet red pepper, chopped
1 cup mild salsa
1 cup corn kernals
1 can kidney beans, drained and rinsed
1 cup medium salsa
1/2 tsp chili powder
1/4 tsp garlic powder
8 tomato slices

Heat chicken broth, onion flakes and water.
Add rice and lentils and cook for 5 minutes.
Add the remaining ingredients, except tomato slices and bring back to a boil.
Simmer for 10 minutes.
Serve with tomato slices.
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