Spicy Rice Pilaf is delicious any time and any season, but my family likes it best when the weather turns warm. This dish is good all by itself, or as an accompaniment to fish or pork. Beef, too. When the summer’s tomatoes are at their peak, we cover our plates with tomato slices and spoon the pilaf over them all.
- 1/2 cup chopped onion
- 2 tablespoons olive oil
- 2 cups chicken broth
- 1/4 cup dry lentils, rinsed well
- 1 can (16 ounces) kidney beans, rinsed and well-drained
- 1 cup salsa
- 1 cup uncooked rice (we use brown rice, but long grain works well, too)
- 1 cup frozen yellow corn
- 1 jar (2 ounces) diced pimentos, well-drained
- 1 teaspoon Craig’s Three Pepper Seasoning
What to do:
In a saucepan over medium heat, saute the onion in the oil until tender. Add the broth and the lentils; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in all the remaining ingredients and bring to a boil. Reduce heat, cover, and simmer for about 25 minutes or until the rice is tender.
Serve hot or cold, depending on the weather and your family’s preferences. Make Spicy Rice Pilaf several times so your family can decide what their preferences are.
On a hot evening, we like Spicy Rice Pilaf and a piece of Tex-Mex Jalapeno Cornbread for supper.