El Paso Pilaf

Ingredients

 * 2 teaspoons olive oil
 * ½ cup chopped onion, yellow or white only
 * 1 can (14 oz.) drained kidney beans
 * 2 ½ cups water
 * 1 cup long grain rice
 * 1 cup fresh or frozen corn
 * 1 cup chunky salsa sauce
 * ¼ cup dry green lentils
 * ¼ cup chopped red bell pepper
 * ½ teaspoon chili powder
 * 1 minced garlic clove
 * 12 thick slices tomato

Directions

 * 1) In a large saucepan, heat oil over medium heat.
 * 2) Cook the onion for 5 minutes or until tender but not browned.
 * 3) Add beans, stock, rice, corn, salsa, lentils, sweet pepper, chili powder, and garlic.
 * 4) Bring to a boil.
 * 5) Reduce heat, cover and simmer for 20-25 minutes or until rice and lentils are tender and most of the liquid is absorbed.
 * 6) Serve over tomato slices.