Skip to main content
Epicurious

Tex-Mex Pilaf

This eclectic pilaf is a real time-saver. You need to spend only about five minutes to get it going, then you can leave it alone to cook while you do other things—and you’ll have just one pan to wash.

Recipe information

  • Yield

    serves 4, 1 3/4 cups per serving

Ingredients

2 teaspoons olive oil
1/2 cup chopped onion
1 15-ounce can no-salt-added kidney beans, rinsed and drained
1 1/4 cups low-sodium vegetable broth or water
1 cup uncooked brown rice
1 cup fresh or frozen whole-kernel corn
1 cup chunky salsa (lowest sodium available)
1/4 cup uncooked lentils, sorted for stones and shriveled lentils and rinsed
1/4 cup chopped red bell pepper
1/2 teaspoon chili powder, or to taste
1/4 teaspoon crushed red pepper flakes, or to taste
Dash of garlic powder

Preparation

  1. Step 1

    In a medium saucepan, heat the oil over medium-high heat, swirling to coat the bottom. Cook the onion for 2 minutes, or until soft, stirring occasionally.

    Step 2

    Stir in the remaining ingredients. Increase the heat to high and bring to a boil. Reduce the heat and simmer, covered, for 40 minutes, or until the lentils and rice are cooked through.

  2. Cook’s Tip

    Step 3

    If you want a nonvegetarian version of this dish, substitute fat-free, low-sodium chicken broth for the vegetable broth and add a little chopped skinless chicken or lower-sodium, low-fat ham with the other ingredients.

  3. nutrition information

    Step 4

    (Per Serving)

    Step 5

    Calories: 391

    Step 6

    Total Fat: 4.0g

    Step 7

    Saturated: 0.5g

    Step 8

    Trans: 0.0g

    Step 9

    Polyunsaturated: 1.0g

    Step 10

    Monounsaturated: 2.5g

    Step 11

    Cholesterol: 0mg

    Step 12

    Sodium: 263mg

    Step 13

    Carbohydrates: 75g

    Step 14

    Fiber: 9g

    Step 15

    Sugars: 7g

    Step 16

    Protein: 16g

    Step 17

    Dietary Exchanges

    Step 18

    4 1/2 Starch

    Step 19

    1 Vegetable

    Step 20

    1 Very Lean Meat

American Heart Association Quick & Easy Meals
TagsPilafTex-MexAmericanKidney BeanBean and LegumeVegetableCornLentilBell PepperBrown RiceRiceRice & GrainsSideMainDinnerNut FreeDairy FreeVegetarianVeganEasyWeeknight MealsOne-Pot MealsSimmerCookbooks
Read More
Mango Sticky Rice
Khao niaow ma muang, or steamed coconut sticky rice with ripe mango, is a classic in Thai cuisine—and you can make it at home.
Easy Egg Custard
With just a handful of ingredients, this old-fashioned egg custard is the little black dress of dinner party desserts—simple and effortlessly chic.
Simple Hot Cocoa for One
With rich chocolate flavor and easy customization, this hot cocoa recipe is just the one you want to get you through winter.
Béchamel Sauce
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Kale and Brussels Sprouts Salad
Crunchy and crowd-pleasing, this salad can be prepared in advance and customized to your heart’s content.
Chicken Meatballs With Sesame Green Beans
Baking meatballs and green beans on two sides of the same sheet pan streamlines the cooking process for this saucy, savory dinner.
Dulce de Leche
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
Sun Gold Tomato Pasta With Pistachio Gremolata
A garlicky pistachio topping takes this sunny summer pasta from good to great.