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)
Pork Chops & French Onion Rice
Only one skillet is needed to make this sc...
Tempting Tetrazzini Casserole
You've just got to try this unbelievably t...
Slow Cooker Tuscan Beef Stew
Beef simmers slowly with tomatoes, red win...
Shrimp Stuffing Au Gratin
Swiss cheese and stuffing make this tempti...