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 Mexican Red Beans and Rice

 (Submitted by Anonymous Mon Feb 27, 2006 )
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  Ingredients:

1 tbsp. vegetable oil
1 cup uncooked regular long-grain white rice
1 can Condensed Chicken Broth
1 1/4 cups water
3/4 cup Picante Sauce
1 tsp. chili powder
1 can (about 15 oz.) kidney beans, drained
1 cup shredded Cheddar cheese
Sour cream
Sliced pitted ripe olives


Directions:


HEAT oil in skillet. Add rice. Cook and stir until lightly browned.

STIR in broth, water, picante sauce and chili powder. Heat to a boil. Cover and cook over low heat 15 min.

STIR in beans and sprinkle with cheese. Cover and cook 5 min. or until done. Serve with sour cream and olives.


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