'Mexican-Style Red Beans & Rice'
Source: Campbells Kitchen
1 tablespoon vegetable oil
1 cup uncooked regular long-grain white rice
1 can chicken broth (10 1/2 oz)
1 1/4 cups water
3/4 cup picante sauce
1 teaspoon chili powder
1 can kidney beans, rinsed and drained (15 oz)
1 cup shredded Cheddar cheese (about 4 ounces)
Sliced pitted ripe olives
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. Serve with the sour cream and olives.