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Mexican-Style Red Beans & Rice

At a glance

Prep

10 min.

Total

30 min.

Serves

6

: about 1 cup each

Cook: 20 min.

Cost per recipe: $5.55

Our version of beans and rice is anything but bland...picante sauce and chili powder make this home-style dish a real treat!

What You'll Need

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)

How to Make It

  • 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. 

Serves

  • Serving Suggestion: Top with sour cream and sliced pitted ripe olives.

Recipe Nutritional Information

Made With

Campbell’s® Condensed Chicken Broth

calories

279

totalfat

10.2g

saturatedfat

4.1g

cholesterol

21mg

sodium

780mg

totalcarbohydrate

37.4g

dietaryfiber

3.7g

protein

9.8g

vitamina

10%DV

vitaminc

0%DV

calcium

15%DV

iron

10%DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.