Cooking Directions

• Heat the oil in a 10-inch skillet over medium heat.  Add the rice and cook until lightly browned, stirring constantly.
• Stir the broth, water, picante sauce, cumin and garlic powder in the skillet and heat to a boil.  Reduce the heat to low.  Cover and cook for 15 minutes.  Stir in the tomato and peas and cook for 5 minutes or until the rice is tender.

Ingredients

• 1 tablespoon vegetable oil
• 1 cup uncooked long grain white rice
• 1 can (10 1/2 ounces) Campbell’s® Condensed Chicken Broth
• 1 cup water
• 0.5 cup Pace® Picante Sauce
• 0.5 teaspoon ground cumin
• 0.5 teaspoon garlic powder
• 1 medium tomato, chopped (about 1 cup)
• 1 cup frozen peas