Our version of beans and rice is anything but bland...picante sauce and chili powder make this home-style dish a real treat!
cost per recipe: $5.30
The price is determined by the national average.
tablespoon vegetable oil
cup uncooked long grain white rice
can (10 1/2 ounces) Campbell’s® Condensed Chicken Broth
cup Pace® Picante Sauce
teaspoon chili powder
can (about 15 ounces) kidney beans, rinsed and drained
cup shredded Cheddar cheese(about 4 ounces)
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.