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Source: Pace Recipes

Pace® Mexican-Style Red Beans & Rice
Rice simmered in chicken broth joins kidney beans, spicy picante sauce and Cheddar cheese for a southwestern rendition of rice and beans.
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Serves: 6
Prep Time: 5 minutes
Cook Time: 20 minutes
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1 tbsp. vegetable oil
1 cup uncooked regular long grain white rice
1 can (10 1/2 oz.) Campbell's® Condensed Chicken Broth
1 1/4 cups water
3/4 cup Pace® Picante Sauce
1 tsp. chili powder
1 can (about 15 oz.) kidney beans, drained
1 cup shredded Cheddar cheese
sour cream
sliced pitted ripe olives




HEAT oil in skillet. Add rice. Cook and stir until lightly browned.

STIR in broth, water, picante sauce and chili powder. Heat to a boil. Cover and cook over low heat 15 min.

STIR in beans and sprinkle with cheese. Cover and cook 5 min. or until done. Serve with sour cream and olives.






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