Cooking Directions

• 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. 

Ingredients

• 1 tablespoon vegetable oil
• 1 cup uncooked long grain white rice
• 1 can (10 1/2 ounces) Campbell’s® Condensed Chicken Broth
• 1.25 cups water
• 0.75 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)