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https://www.campbells.com/pace/recipes/mexican-style-red-beans-rice/
MEXICAN-STYLE RED BEANS & RICE
serves: 6
serves: 6
INGREDIENTS
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) (optional)
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) (optional)
INSTRUCTIONS
1. Heat the oil in a 10-inch skillet over medium-high heat. Add the rice. Cook and stir until lightly browned.
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.
3. Stir in the beans and sprinkle with the cheese. Cover and cook for 5 minutes or until the cheese is melted.
1. Heat the oil in a 10-inch skillet over medium-high heat. Add the rice. Cook and stir until lightly browned.
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.
3. Stir in the beans and sprinkle with the cheese. Cover and cook for 5 minutes or until the cheese is melted.
TIPS
Serving Suggestion: Top with sour cream and sliced pitted ripe olives.
Serving Suggestion: Top with sour cream and sliced pitted ripe olives.
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