El Paso Pilaf(Add Meat If You Must)
A flavorful and hearty rice pilaf with red kidney beans, corn, salsa, and spices, perfect for a satisfying vegetarian or meat-optional meal with vibrant flavors.
Ingredients
- 1/2 cup chopped onion ⓘ
- 2 teaspoons oil
- 1 (15 oz.) can red kidney beans, drained ⓘ
- 1 3/4 cups chicken broth or water ⓘ
- 1 cup long grain rice ⓘ
- 1 cup fresh or frozen corn ⓘ
- 1 cup salsa ⓘ
- 1/4 cup dry lentils ⓘ
- 1/4 cup chopped sweet red pepper ⓘ
- 1/2 teaspoon chili powder ⓘ
- dash of garlic powder ⓘ
- 8 tomato slices ⓘ
Instructions
- In a large saucepan, cook the chopped onion in oil over medium heat for about 15 minutes until tender, but not brown.
- Add the drained 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 the heat and simmer for about 20 minutes until the liquid is absorbed and rice is cooked.
- Serve the pilaf over tomato slices.
Tips & Substitutions
For added flavor, consider sautéing minced garlic with the onions. You can substitute quinoa for rice for a healthier option or use vegetable broth instead of chicken broth for a vegetarian version. If you enjoy heat, add jalapeños or use a spicier salsa. To boost protein, feel free to add cooked chicken or turkey, similar to recipes like Paula'S Chicken Enchiladas.
Serving Suggestions
This pilaf makes a hearty main dish, but it pairs wonderfully with a side salad or tortilla chips. You can also serve it with guacamole or sour cream for added flavor. For a complete meal, consider serving alongside Chicken Ortega or any of your favorite Mexican recipes.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, microwave in 1-minute intervals, stirring in between, until heated through. You can also add a splash of chicken broth to maintain moisture while reheating.
Nutrition & Diet Analysis (per serving)
Each serving of El Paso Pilaf(Add Meat If You Must) contains roughly 1835 calories, with 41g protein, 274g carbohydrates, and 85g fat. It is an excellent source of dietary fiber (361% of the Daily Value), iron (85% of the Daily Value), and protein (81% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 2190mg per serving (95% 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 use brown rice instead of white rice?
Yes, but keep in mind that brown rice requires a longer cooking time and more liquid. Adjust the chicken broth or water to 2 cups and increase the simmering time to about 35-40 minutes until the rice is tender.
Is this recipe suitable for freezing?
Absolutely! El Paso Pilaf freezes well. Allow it to cool completely before transferring it to freezer-safe containers. It can be stored for up to three months. Thaw in the refrigerator overnight before reheating.
What kind of salsa works best in this recipe?
Choose a salsa that matches your heat preference. A medium salsa adds great flavor without overwhelming the dish, while a mild salsa allows the other ingredients to shine. You can also use homemade salsa for an extra fresh taste.
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).