Tex-Mex Rice and Two-Bean Pilaf

From "The PDQ Vegetarian Cookbook" by Donna Klein. Kidney beans or black eyed peas can replace the pinto beans (I used kidney beans as that was what I had on hand). I used 19oz cans as that was also all I had on hand. This turned out better than I expected (it seemed a strange idea to me to put salsa into something I was cooking). I used fresh onion and garlic (the original recipe called for processed).

• Ready In: 30 mins
• Serves: 4
• Yields: 4 main-dish servings

Ingredients

• 1 1⁄2 tablespoons extra virgin olive oil
• 1⁄2 onions, chopped or 1⁄2 cup onion, frozen chopped
• 1  cup long grain white rice
• 1  garlic cloves, minced or 1  teaspoon garlic, refrigerated bottled minced
• 1 1⁄4 cups water
• 1⁄4 cup dried lentils
• 1 (15 ounce) can pinto beans, rinsed and drained
• 1  cup frozen corn
• 1  cup  medium salsa (I used Simply Natural medium salsa)
• 1  teaspoon chili powder (to taste)
• 1⁄2 teaspoon ground cumin
• 1⁄2 teaspoon salt (to taste)
•  pepper

Directions

1. In a medium deep-sided skillet with a lid, heat the oil over medium heat.
2. Add the onion and cook, stirring until softened, about 3 minutes.
3. Add the rice and garlic and cook, stirring, about 2 minutes.
4. Add the water, lentils, pinto beans, corn, salsa, chili powder, cumin, salt and pepper; bring to a boil over medium-high heat stirring occasionally.
5. Reduce the heat, cover, and simmer until the rice has absorbed most of the liquid, about 20 minutes.
6. Serve immediately.