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Source: Pace Recipes

Pace® Picante Rice and Beans
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Serves: 4
Prep Time: 15 minutes
Cook Time: 15 minutes
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Vegetable cooking spray
2 medium zucchini, cut in half lengthwise and sliced (about 2 cups)
1 tsp. ground cumin
1/4 tsp. garlic powder or 2 cloves garlic, minced
3/4 cup Pace® Picante Sauce
1 medium tomato, coarsely chopped (about 1 cup)
1 cup frozen whole kernel corn
1 can (about 15 ounces) pinto beans, rinsed and drained
4 cups hot cooked rice, cooked without salt
1/2 cup shredded reduced fat Cheddar cheese, (2 ounces)
2 green onions, sliced (about 1/4 cup)

Spray medium skillet with cooking spray and heat over medium heat 1 minute. Add zucchini, cumin and garlic powder and cook until tender-crisp.

Add 1/2 cup picante sauce, tomato, corn and beans. Heat to a boil. Reduce heat to low. Cover and cook 5 minutes or until vegetables are tender, stirring often.

Serve over rice. Top with remaining picante sauce, cheese and onions.

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