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)
Heat the oil in a 10-inch skillet over medium-high heat. Add the rice. Cook and stir until lightly browned.
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.
Stir in the beans and sprinkle with the cheese. Cover and cook for 5 minutes or until the cheese is melted.