Spanish-Style Rice

You'll never go back to "plain" rice again! This rice is simmered with picante sauce, garlic, tomatoes and green peas - it's loaded with just enough flavor to complement any course.

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

Instructions

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.

Spanish-Style Rice

You'll never go back to "plain" rice again! This rice is simmered with picante sauce, garlic, tomatoes and green peas - it's loaded with just enough flavor to complement any course.

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.

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