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Spicy Rice Pilaf

I found this recipe back in the 1950's and have made some minor adjustments over the years to update the flavor. In summer, I like to serve the pilaf over slices of red tomatoes. —Cynthia Gobeli, Norton, Ohio
  • Total Time
    Prep: 10 min. Cook: 40 min.
  • Makes
    12 servings


  • 1/2 cup chopped onion
  • 2 tablespoons olive oil
  • 2 cups chicken or vegetable broth
  • 1/4 cup dried lentils, rinsed
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 cup salsa
  • 1 cup uncooked long grain rice
  • 1 cup frozen corn
  • 1 jar (2 ounces) diced pimientos, drained
  • 1 teaspoon chili powder


  • In a saucepan over medium heat, saute 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 a boil. Reduce heat; cover and simmer 20-25 minutes longer or until lentils and rice are tender.

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Average Rating:
  • mokneki
    Jan 2, 2013

    No comment left

  • Hannah0418
    May 17, 2010

    nothing special. it's okay tasting, has enough flavor. easy to prep. i just wasn't impressed.

  • Cat804
    Jan 21, 2010

    this is one of my favorite recipes. I've learned to double it when I'm taking it to a pot luck because it goes so fast. I sometimes use vegetable broth instead of chicken so that it can be a vegetarian offering. Try this one, you won't be sorry.