El Paso Pilaf
A hearty, meatless rice dish infused with chili, beans, corn, and salsa, perfect for a flavorful, protein-packed meal suitable for vegetarians and spice lovers alike.
Ingredients
Instructions
- Cook onion in oil in a large saucepan over medium heat for about 5 minutes, until tender but not brown.
- Add kidney beans, chicken broth or water, rice, corn, salsa, lentils, red pepper, chili powder, and garlic powder to the saucepan.
- Bring the mixture to a boil, then reduce heat to low.
- Cover and simmer for 20 minutes or until rice and lentils are tender and most of the liquid is absorbed.
- Serve the pilaf over tomato slices, which can be omitted if desired.
Tips & Substitutions
For added flavor, sauté the onion in a bit of olive oil with a sprinkle of cumin or smoked paprika. If you don't have kidney beans, black beans or pinto beans work well as substitutes. You can also use quinoa instead of rice for a healthier twist. Adjust the spice level by using mild or hot salsa based on your preference.
Serving Suggestions
Serve the El Paso Pilaf over fresh tomato slices for a refreshing contrast. This dish pairs beautifully with grilled chicken, such as Taxco Chicken Breasts, or a side of sautéed greens. For a complete meal, consider serving with a dollop of sour cream or avocado on top. Explore more Mexican recipes to complement your meal.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, simply place the pilaf in a microwave-safe dish, add a splash of water, cover, and heat in the microwave, stirring occasionally until heated through. Alternatively, reheat on the stovetop over low heat, adding a bit of broth if needed.
Nutrition & Diet Analysis (per serving)
Each serving of El Paso Pilaf contains roughly 534 calories, with 27g protein, 118g carbohydrates, and 8g fat. It is an excellent source of dietary fiber (254% of the Daily Value), vitamin C (122% of the Daily Value), and iron (65% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 906mg per serving (39% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this dish vegetarian?
Yes, you can easily make El Paso Pilaf vegetarian by using vegetable broth instead of chicken broth and omitting any meat. The combination of beans and lentils will still provide a good source of protein.
How can I make the pilaf spicier?
To add more heat, you can incorporate diced jalapeños or use a spicier salsa. Additionally, consider increasing the amount of chili powder or adding a pinch of cayenne pepper for an extra kick.
Can I prepare this dish ahead of time?
Absolutely! You can prepare the pilaf ahead of time and store it in the refrigerator. To make it easier, cook the dish a day in advance, let it cool, and then refrigerate. Reheat it before serving, and it will taste just as delicious!
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).