This week’s menu plan brings you a family favorite I found many years ago. Our realtor we used to sell our first home used to mail these recipe cards. El Paso Pilaf came across my mail box and I was excited to try a meatless Tex-Mex meal.
But years passed and I lost the card. I found similar recipes online until I created my own rendition of the recipe. And now that we actually live in El Paso, we have brought this favorite back out.
It’s great for when the budget is tight and you need a vegetarian meal to stretch the month out a bit. I made beans this week, so they will easily be used in this recipe. I am always looking for budget stretchers, so please share with me some great recipes!!
El Paso Pilaf
- I medium onion, chopped
- 3-5 garlic cloves, minced
- 2T butter
- 1 cup of brown rice
- 1 cup of lentils (uncooked)
- 2 cups frozen corn
- 4 cups cooked beans of choice, I like to use black or kidney beans
- 4 cups chicken broth
- 2 cups salsa
- salt and pepper to taste
Saute the onion and garlic in a deep skillet with a little butter for a couple minutes. Then add the rice and lentils and heat until covered well with the butter mixture. Add the remaining ingredients and stir well. Turn to a simmer and cover. Cook until most of the liquid is absorbed, about 45 minutes.
You can serve it with corn chips, tortillas or alone. We like to put cheese and avocados on top. Yum!