Ingredients
1
tablespoon margarine or butter
2
garlic cloves, chopped
1
poblano chile, seeded, chopped
3/4
cup uncooked regular long-grain white rice
1
(14 1/2-oz.) can ready-to-serve chicken broth
1/4
cup water
1
(15.5-oz.) can pinto beans, drained
1/2
cup frozen corn
1/2
cup chili sauce
Preparation
Melt margarine in large skillet over medium heat. Add garlic and chile; cook and stir 1 to 2 minutes or until tender. Add rice; cook and stir 1 minute.
Slowly stir in broth and water. Bring to a boil. Reduce heat to low; cover and simmer 15 minutes.
Add beans and corn; mix well. Cook an additional 5 to 10 minutes or until rice is tender and liquid is absorbed. Stir in chili sauce. Cook until thoroughly heated.
