Picante Rice and Beans

Campbell's Picante Rice and Beans Recipe

This flavor packed dish proves that meat-free main dishes can be satisfying and delicious.

At a glance


15 min.


30 min.



Servings: about 2 1/4 cups each

Cook: 15 min.

Made With

  • Pace® Picante Sauce

    Pace® Picante Sauce

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What You'll Need

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 onions, sliced (about 1/4 cup)

How to Make It

  • 1

    Spray a 10-inch skillet with vegetable 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.

  • 2

    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.

  • 3

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

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