West Texas Hash

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West Texas Hash

2 teaspoons canola oil

1/2 cup chopped onion

2 cloves garlic, minced

1 (15 oz) can pinto beans, drained

1 (14 oz) can chicken broth

1 cup long grain rice

1 cup frozen corn

1 (12 oz) jar chunky salsa

1/4 cup dry lentils, rinsed and drained

1 small can chili powder

1/2 teaspoon salt

In large pan, cook onion and garlic in hot oil until onion is tender. Add remaining ingredients, bring to a boil. Reduce heat, cover and simmer 20 min. until rice and lentils are tender.

 

 

 

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