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Mexican-Style Red Beans & Rice

  • prep time: 10 min
  • total time: 30 min
  • serves: 6 people
  • calories: 284 1 serving

Our version of beans and rice is anything but bland...picante sauce and chili powder make this home-style dish a real treat!


  • 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)


  • Tips

    • Serving Suggestion: Top with sour cream and sliced pitted ripe olives.
  • Step 1

    Heat the oil in a 10-inch skillet over medium-high heat. Add the rice. Cook and stir until lightly browned.

  • 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.

  • Step 3

    Stir in the beans and sprinkle with the cheese. Cover and cook for 5 minutes or until the cheese is melted. 


Sort By:
  • Mexican-Style Red Beans & Rice

    January 14, 2012

    This dish was fairly simple and quick to make and was very good! I enjoyed it alone or on tortillas or even on chips like a bean dip almost! Very good recipe all in all.

  • Mexican-Style Red Beans & Rice

    Tricia R.
    August 28, 2009

    I have been using this recipe for several years. It is even delicious as a main dish wrapped in tortillas as well. I also substitute black beans for the kidney beans, I use hot Mexican chili powder (Two teaspoons) and a teaspoon of cumin as well. Delicious and it makes a TON.

  • Mexican-Style Red Beans & Rice

    Nicole Z.
    January 23, 2008

    It just needed a little ground up hamburger meat. But other than that it was a HUGE hit at my house.

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