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Source: Campbell's Recipes
Tagged With: 4 servings (about 2 1/4 cups each)
Picante Rice and Beans
This flavor packed dish proves that meat-free main dishes can be satisfying and delicious.
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Serves: 4 servings (about 2 1/4 cups each)
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 teaspoon ground cumin
1/4 teaspoon garlic powder or 1 clove 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
1 cup regular long-grain white rice, cooked according to package directions without salt (about 3 cups)
1/2 cup shredded reduced fat Cheddar Cheese (about 2 ounces)
2 medium green onion, sliced (about 1/4 cup)




Spray a 10-inch skillet with the cooking spray and heat over medium heat for 1 minute. Add the zucchini, cumin and garlic powder and cook until the zucchini are tender-crisp.
Stir 1/2 cup picante sauce, tomato, corn and beans in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the vegetables are tender, stirring often.
Serve the bean mixture over the rice. Top with the remaining picante sauce, cheese and onions.





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