Tex-Mex Rice and Two-Bean Pilaf

Tex-Mex Rice and Two-Bean Pilaf created by Annacia

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:
30mins
Serves:
Yields:
Units:

ingredients

directions

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

MY PRIVATE NOTES

Add a Note
Advertisement
Enter The Sweepstakes
Advertisement

RECIPE MADE WITH LOVE BY

@emcmonnies
Contributor
@emcmonnies
Contributor
"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)."
icons / sparkles / sparkles

JOIN THE CONVERSATION

icons / sparkles / sparkles
icons / camera
upload
icons / star / star-outline
review
icons / write-a-review
tweak
icons / question
ask
all
reviews
tweaks
q&a
sort by: icons / navigate / navigate-down
  1. NoName12345
    A simple nutricious recipe. I had to add some heat because that's the way I like it, but I'll definately make it, and variations of it, again.
    Reply
  2. dgpat
    I just did this up for lunch, and even with changes, it's good. Very versatile recipe!! I did it in my rice cooker, used brown rice, added 1/4 cup of barley and extra water, and added some ground turkey that was cooked with taco seasoning (left over from tacos) Good as is, but would be good with some cheese on top and stuck under the broiler at this point also!! Great, healthy recipe - thanks!! ;~))
    Reply
  3. Ms. B
    This is a good tasting recipe, but something is not right with the method or cooking time. My lentils and rice were undercooked after 45 minutes. I did double the spices for my personal taste. Next time I will cook the lentils, oil, rice and spices together with the onions and garlic, and then add the other ingredients. I like beans and rice and I see a lot of potential with this recipe. The addition of shrimp or chicken would be another options for this recipe.
    Reply
  4. Annacia
    Tex-Mex Rice and Two-Bean Pilaf Created by Annacia
    Reply
  5. Annacia
    This is a great tasting quick meal. My only change would be to use red lentils in the future as the brown ones will still be crunchy. I needed to add some extra chili powder, but that is personal taste only. I topped it with more salsa and had a jalapeno corn muffin on the side. Yumm
    Reply
see 1 more icons / navigate / navigate-down
Advertisement