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Source: Nestle® Very Best Meals

Texicali Red Beans and Rice
Red beans and rice take a trip down Mexico way in this south of the border variation of a Dixieland classic. Perfect for your next picnic and great with all your favorite barbecued meals.
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Serves: 8
Prep Time: 5 minutes
Cook Time: 25 minutes
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1 tablespoon Vegetable Oil
1 small onion, cut into strips
3 cloves garlic, finely chopped
2 cans (15-oz.) kidney beans, drained
1 can (14.5-oz.) beef broth
1 cup rice
1 can (4-oz.) ORTEGA® Diced Green Chiles
1/2 cup water
1 teaspoon chili powder
1/2 teaspoon cumin, ground

HEAT oil in large skillet.

Add onion and garlic; cook until tender.

Add broth and water; bring to a boil.

Stir in beans, broth, rice, chiles, water, chile powder and cumin.

Reduce heat to low; cook for 20 minutes or until rice is tender.

Season with salt and ground black pepper.

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