Ingredients
1/2 cup chopped onion2 tablespoons olive oil2 cups chicken or vegetable broth1/4 cup dried lentils, rinsed1 can (16 ounces) kidney beans, rinsed and drained1 cup salsa1 cup uncooked long grain rice1 cup frozen corn1 jar (2 ounces) diced pimientos, drained1 teaspoon chili powder
Preparation
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.
