Our version of beans and rice is anything but bland...picante sauce and chili powder make this home-style dish a real treat!
Ingredients
- 1 tablespoon vegetable oil
- 1 cup uncooked long grain white rice
- 1 can (10 1/2 ounces) Campbell’s® Condensed Chicken Broth
- 1 1/4 cups water
- 3/4 cup Pace® Picante Sauce
- 1 teaspoon chili powder
- 1 can (about 15 ounces) kidney beans, rinsed and drained
- 1 cup shredded Cheddar cheese(about 4 ounces)
Instructions
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Tips
- Serving Suggestion: Top with sour cream and sliced pitted ripe olives.
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Step 1
Heat the oil in a 10-inch skillet over medium-high heat. Add the rice. Cook and stir until lightly browned.
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Step 2
Stir the broth, water, picante sauce and chili powder in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes.
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Step 3
Stir in the beans and sprinkle with the cheese. Cover and cook for 5 minutes or until the cheese is melted.
