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Mexican Red Beans and Rice
(Submitted by Anonymous Mon Feb 27, 2006 )
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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
Sliced pitted ripe olives
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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