Fiesta Rice

Fiesta Rice

Campbell's Kitchen 0

"Ordinary rice gets extraordinary flavor when it's cooked with picante sauce instead of water."

Ingredients 20 m {{adjustedServings}} servings 258 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 258 kcal
  • 13%
  • Fat:
  • 1.3 g
  • 2%
  • Carbs:
  • 54.3g
  • 18%
  • Protein:
  • 8.2 g
  • 16%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 1123 mg
  • 45%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Heat picante sauce and 1/4 cup water in a saucepan to a boil.
  2. Stir in rice, beans and corn. Cover and remove from heat. Let stand 5 minutes. Fluff with fork.
Tips & Tricks
Prosciutto Asparagus

This holiday appetizer couldn't be easier--or tastier!

Praline Pumpkin Mousse Cornucopias

Puff pastry makes a tasty "shell" to hold creamy pumpkin mousse. Yum!

Rate recipe

Your rating


Reviews 16

  1. 22 Ratings


This one's a keeper! I made this tonight and my father, a discriminating (meaning picky) eater, declared it "wonderful"! I used regular cooking brown rice, added a package of dry onion soup mix and cooked. Added the beans, canned corn (that's what I had) and salsa after cooking. I'd give this six stars if I could!


I didn't have quick-cooking rice, so I just cooked some brown rice and added the salsa, beans, and corn. It tasted a little flat, so I added some chili powder and cumin - those really rounded out the flavor!


When I make a recipe for the first time, I always follow as it is written. I thought this was pretty good as written, hense giving it four stars. It was very easy to prepare! I did end up adding more salsa, and water, because I thought it was a little dry. Next time I plan on adding some cumin and a can of green chiles, as I think it still needed something. I did use the Medium Pace, and might use hot next time as my husband and I like things spicy.