Mexican-Style Red Beans & Rice
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
1.25 cups water
0.75 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)
1 cup uncooked long grain white rice
1 can (10 1/2 ounces) Campbell’s® Condensed Chicken Broth
1.25 cups water
0.75 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
Heat the oil in a 10-inch skillet over medium-high heat. Add the rice. Cook and stir until lightly browned.
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.
Stir in the beans and sprinkle with the cheese. Cover and cook for 5 minutes or until the cheese is melted.
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.
Stir in the beans and sprinkle with the cheese. Cover and cook for 5 minutes or until the cheese is melted.
Mexican-Style Red Beans & Rice
Our version of beans and rice is anything but bland...picante sauce and chili powder make this home-style dish a real treat!
Directions
Print
Heat the oil in a 10-inch skillet over medium-high heat. Add the rice. Cook and stir until lightly browned.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.Stir in the beans and sprinkle with the cheese. Cover and cook for 5 minutes or until the cheese is melted.
Ingredients
1 tablespoon vegetable oil1 cup uncooked long grain white rice1 can (10 1/2 ounces) Campbell’s® Condensed Chicken Broth1.25 cups water0.75 cup Pace® Picante Sauce1 teaspoon chili powder1 can (about 15 ounces) kidney beans, rinsed and drained1 cup shredded Cheddar cheese(about 4 ounces)
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