Spicy Rice Pilaf

by Millie Bentley

Greetings. This is a rice pilaf recipe worth keeping. It is from Teddy Wintersteen’s wonderful recipe collection – she sent it to me back in 1997. It comes from the Taste of Home, a magazine of “down home” cooking. I think this recipe would be good with a pound of spicy sausage, well-cooked, crumbled and drained, added with the beans and corn, wrote Teddy. Let’s go for it.

Spicy Rice Pilaf

½ cup chopped onion

2 tablespoons olive oil

2 cups chicken broth

¼ cup dry lentils, rinsed

1 can (16 ounces) kidney beans, rinsed and drained

1 cup salsa

1 cup uncooked long-grain rice

1 cup frozen corn

1 jar (2 ounces) diced pimentos, drained

1 teaspoon chili powder

1 pound cooked, drained, crumbled spicy sausage (optional)

In a saucepan over medium heat, sauté 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, stir well, cover and simmer for 20-25 minutes longer or until lentils and rice are tender. Yield: 12 servings.

Yum! Thanks Teddy. Until next week, dear reader, vaya con Dios!

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