Well...this dinner was certainly a surprise! I added it at the last minute to my menu last week, and I'm so glad I did. I absolutely looooved this! Never in a million years would I have expected this to be so good. I actually made this last night...I have a bunch of other recipes in my 'Draft' folder that need to get posted first, but this was so good that it shot right up to the front of the line!
Looking at the ingredients I kind of expected this to be a poor imitation of red beans and rice, but it was quick and easy, (and I was tired of searching through recipes) so on the menu it went. This may not be your traditional New Orleans style Red Beans and Rice, but it was an excellent weeknight dinner! You see that bowl up there? Yeah...I ate the whole thing. The whole bowl.
I hardly ever eat the 'picture plate'. I usually give that to Heath since I tend to put more than I would ever eat on the plate I'm photographing. Heath wasn't home from work yet when this was done, so instead of dirtying another bowl, I just started in one that one. Mmmm....so good. I couldn't stop.
I'm SO glad I stumbled on this recipe and decided to throw it in. This one is definitely a keeper, and one I will absolutely be making again...soon!
'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.