Rice pilaf used to be one of our favorite dishes in the king household. Granted I used to put some pretty weird things in there – hot dogs (no, not while I was pregnant) and other variety of things.
Since the baby I haven’t made a whole lot of rice pilaf and today I am fixing that.
This rice dish has a bit of a mexican twist to it with beans, lentils, and spices.
I love all the texture and the spices, as well as the fact that it’s a healthier version.
Which brings me to two different points.
1. The kidney beans. I decided to buy a bag of dry kidney beans to save dollars and avoid some canned food. The back of the package said to soak them in hot water for 1 to 6 hours and I did just that.
Not a huge fan. Next time I think I’ll try to soak them in water overnight to see if that makes a difference.
2. The brown rice. What. a. pain. I swear it’s out to get me. But don’t worry – I prevailed.
Back to the rice pilaf.
This recipe is especially great because it only takes you a couple of minutes to put together and then you just let it cook for a while. Just what the doctor ordered for this mom of a super mischievous little toddler.
- ½ yellow onion
- 1 tablespoon of olive oil
- 1 cup brown rice, uncooked
- ¼ cup lentils, uncooked
- 1 can of kidney beans or about ½ cup of dry kidney beans, presoaked
- 1 cup chicken broth (or vegetable broth), low sodium
- 1 cup water
- 1 cup chunky salsa
- a dash of chili powder
- a dash of red pepper flakes
- a dash of garlic powder
- (the above depend on how spicy you like things)
- Kielbasa goes super well in this, if you’d like to add a little meat to your dish
- Cook the onion in the oil for a couple of minutes.
- Add the remaining ingredients, bring to a boil and then lower the temperature and cook for about an hour, or until rice and lentils taste like they’re cooked.