Tex-Mex Rice And Two-Bean Pilaf - cooking recipe

Ingredients

1 1/2 tablespoons extra virgin olive oil
1/2 onions, chopped or 1/2 cup onion, frozen chopped
1 cup long grain white rice
1 garlic cloves, minced or 1 teaspoon garlic, refrigerated bottled minced
1 1/4 cups water
1/4 cup dried lentils
1 (15 ounce) can pinto beans, rinsed and drained
1 cup frozen corn
1 cup medium salsa (I used Simply Natural medium salsa)
1 teaspoon chili powder (to taste)
1/2 teaspoon ground cumin
1/2 teaspoon salt (to taste)
pepper

Preparation

In a medium deep-sided skillet with a lid, heat the oil over medium heat.
Add the onion and cook, stirring until softened, about 3 minutes.
Add the rice and garlic and cook, stirring, about 2 minutes.
Add the water, lentils, pinto beans, corn, salsa, chili powder, cumin, salt and pepper; bring to a boil over medium-high heat stirring occasionally.
Reduce the heat, cover, and simmer until the rice has absorbed most of the liquid, about 20 minutes.
Serve immediately.