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El Paso Pilaf PDF Print E-mail
Ingredients (use vegan versions):
  • 1/2 cup chopped onion
  • 2 teaspoon olive or cooking oil
  • 1 can (19 oz) red kidney beans, drained
  • 1 3/4 cup vegan chicken-flavored broth or water
  • 1 cup long grain rice
  • 1 cup fresh or frozen corn
  • 1 cup chunky salsa, mild or hot
  • 1/4 cup dry lentils
  • 1/4 cup chopped sweet red pepper or diced pimento
  • 1/2 teaspoon chili powder
  • Dash garlic powder
  • 8 tomato slices (optional)
Directions:

In large saucepan cook onion in hot oil over medium heat about 5 minutes until onion is tender. Add beans, broth/water, rice, corn, salsa, lentils, red pepper or pimento, chili powder and garlic powder. Bring to boil; reduce heat. Cover, simmer 20 minutes or until rice and lentils are tender and most of liquid is absorbed.

Serves: 4

Preparation time: 15 min.


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Featured Recipe

Paneer Tikka Masala

Ingredients:paneer_tikka_masala.jpg

1. 5 tsp. lemon juice
2. 1 tsp. grated ginger
3. 2 garlic cloves, crushed
4. 2 green chili, chopped
5. 3 tbsp. chopped coriander
6. 1 tsp. chili powder
7. salt to taste
8. 250g paneer cut into cubes.
9. 2 tbsp. vegetable oil
10. 2 onions, chopped in 1-inch long thin slices
11. ¼ tsp. turmeric powder
12. 3-4 tbsp. thick yogurt
13. ½ cup milk.

For Garnishing:
Some chopped coriander.

Method:

1. Mix together lemon juice, ginger, garlic, green chili, half of the coriander, chili powder, salt, and paneer in a bowl .  Cover and leave to marinate for an hour.
2. Heat oil in a pan and cook onions for 3-4 minutes on low flame till transparent.  Add turmeric powder, yogurt, milk and the remaining coriander.  Stir for a few minutes till the sauce thickens.
3. Add the paneer mixture in the sauce and cook for 5 minutes on medium flame. Adjust the seasoning.
4. Serve hot garnished with fresh coriander with your choice of Indian bread or rice.

 
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