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Home Recipes Ingredients Rice & Grains Rice

Spicy Rice Pilaf

Name: Spicy Rice Pilaf
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 12 servings.
Cuisine: North America, Mexican
Ingredients: 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

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Test Kitchen Approved

Total Time

Prep: 10 min. Cook: 40 min.

Makes

12 servings

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

Spicy Rice Pilaf Recipe photo by Taste of Home

Ingredients

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

Directions

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.

Spicy Rice Pilaf

Ingredients

Directions

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