| Prep time: | 10 Min |
| Cook time: | 40 Min |
| Ready in: | 50 Min |
| SERVINGS: |
| Original 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
* 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.
