Ingredients
| 1/2 Cup |
chopped onion |
| 2 Tablespoon |
olive oil |
| 2 Cup |
chicken broth |
| 1/4 Cup |
dry lentils, rinsed |
| 1 |
16-ounce can kidney beans, drained and rinsed |
| 1 Cup |
Salsa |
| 1 Cup |
raw long grain rice |
| 1 Cup |
frozen corn |
| 1 |
2-ounce jar diced pimientos, drained |
| 1 Teaspoon |
chili powder |
Instructions
In a saucepan over medium heat, saute onion in oil until tender. Add broth and lentils and bring to a boil. Reduce heat, cover and simmer for 15 minutes. stir in remaining ingredients and bring to a boil. Reduce heat, cover and simmer 20 to 25 minutes or until lentils and rice are tender.
