Shelly's Recipe

EL PASO PILAF

Category: Rice/Risotto

2 tsp olive oil
1/2 medium onion, chopped
1 cup raw long-grain white rice
1/4 cup water or chicken broth
1/4 cup chopped red pepper
1 can chili, pinto, kidney, white or black beans, rinsed and drained
1 cup corn
1 cup chunky salsa
1 tsp chili powder, salt and minced garlic

Heat a 3 quart paot and cook onions in oil for 1 minut. Add remaining ingredients, mix and bring to a boil, covered. Reduce heat and cook for 20 minutes or until rice is tender.