1 can (15 oz) red kidney beans, rinsed and drained
1 3/4 cup reduced-fat chicken broth
1 cup long-grain white rice
1 cup corn
1 cup chunky salsa
1/4 cup lentils
1/4 cup chopped red bell peppers
1/2 tsp chili powder
4 large tomatoes, hollowed
Instructions
In a 3-quart saucepan over medium heat, cook onions in oil until tender but not brown, about 5 mins. Add beans, broth, rice, corn, salsa, lentils, peppers, and chili powder.
Bring to a boil, then reduce to a simmer. Cover and cook until rice and lentils are tender and most of liquid has been absorbed, 20 to 25 mins.
Stuff pilaf into hollowed tomatoes. Serve extra pilaf on the side.