| Quick El Paso Pilaf |
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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. |
