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Spicy Rice Pilaf

By: Cynthia Gobeli 
"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"

This Kitchen Approved Recipe has an average star rating of 4.6 Rate/Review | Read Reviews (15)

Prep Time:
10 Min
Cook Time:
40 Min
Ready In:
50 Min

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Original Recipe Yield 12 servings
 

Ingredients

  • 1/2 cup chopped onion
  • 2 tablespoons olive or vegetable oil
  • 2 cups chicken broth
  • 1/4 cup dry lentils, rinsed
  • 1 (16 ounce) can kidney beans, rinsed and drained
  • 1 cup salsa
  • 1 cup uncooked long grain rice
  • 1 cup frozen corn
  • 1 (2 ounce) jar diced pimientos, drained
  • 1 teaspoon chili powder

Directions

  1. 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.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed on Oct. 15, 2007 by Zelda Mae   view full review
I love this recipe and have been making a version of it for years. I like to add about 1/4...
The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed on Jun. 5, 2008 by Christine M   view full review
Fast and easy, and reheats nicely, too! I used brown rice and omitted the lentils but they...
The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed on Jan. 14, 2010 by LisaBaksys   view full review
I love love love this rice, so does my husband. I did however make a couple of minor...
The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed on Oct. 26, 2009 by Karin   view full review
For someone on a 14 day detox this recipe was heavan!!! and the kids liked it! Even the one...
The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed on Apr. 25, 2008 by em2781   view full review
I had to add water with the rice and also threw in about 1 t. cumin. Other than that followed...
The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed on Aug. 31, 2007 by Kelly   view full review
This is really good! I had to change a few things - veggie broth because I'm vegetarian, I...
The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed on Jan. 7, 2012 by fnncygrls Supporting Member (Click to learn more about Supporting Membership)  view full review
this was a very tasty recipe! only thing i did was not use lentils and pimientos,i also...
The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed on Mar. 21, 2011 by PinkBadgers   view full review
We served this as a side dish for a group of 6 and finished it off. It was tasty despite the...
The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed on Jul. 6, 2010 by WingedBook   view full review
Delicious. I added cumin, omitted lentils, substituted black beans for the kidney beans.
The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed on Mar. 30, 2010 by Munchter_Face   view full review
Delicious! Easily made veggie friendly, an easy dish and healthy. I used garbanzo beans, added...

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