Red Beans and Rice

I love this recipe because you can make it with stuff from your pantry - no fresh ingredients needed... that sounds bad, but it's actually quite good.

1 tablespoon vegetable oil

1 cup uncooked regular long-grain white rice

1 can (10 1/2 ounces) Campbell's® Condensed Chicken Broth

1 1/4 cups water

3/4 cup Pace® Picante Sauce

1 teaspoon chili powder

1 can (about 15 ounces) kidney beans, drained

1 cup shredded Cheddar cheese

Sour cream

Sliced pitted ripe olives

Heat the oil in a 10-inch skillet over medium-high heat. Add the rice. Cook and stir until it's lightly browned.

Stir the broth, water, picante sauce and chili powder into the rice. Heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes.

Stir in the beans and sprinkle with cheese. Cover and cook for 5 minutes or until done. Serve with sour cream and olives.