Vegetarian El Paso Rice Pilaf - cooking recipe

Ingredients

1/2 c. chopped onions
2 tsp. olive oil
1 c. rice
1/4 c. lentils
1/4 c. canned pimento
1 (15 oz.) red kidney beans
1 c. corn (frozen or fresh) or other vegetable
1 1/4 c. water or chicken broth
1 c. chunky salsa
1/4 tsp. chili powder or to taste
dash of garlic powder

Preparation

In a heavy 2-quart pot, saute onions in olive oil for 1 minute over high heat, stirring.
Add rice, lentils, pimento, kidney beans, corn, broth, salsa, garlic powder and chili powder.
Stir to blend.
Bring to a boil.
Cover; reduce heat and cook for 20 minutes.