I got this recipe from Pace back in 1997 and found it to copy from pacefoods.com .  The only thing I change is sometimes I add bacon, fried up in the pan at the beginning, instead of the oil.  This is really good.

Spanish-Style Rice

From: Campbell's Kitchen
Prep: 10 minutes
Cook: 30 minutesServes: 4

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 regular long-grain white rice 
1 can (10 1/2 ounces) Campbell's® Condensed Chicken Broth 
1 cup water 
1/2 cup Pace® Picante Sauce 
1/2 teaspoon ground cumin 
1/2 teaspoon garlic powder OR 2 cloves garlic, minced
1 medium tomato, chopped (about 1 cup)
1 cup frozen peas

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.

Nutrition Information

Nutritional Values per Serving using Campbell's Condensed Chicken Broth: Calories256, Total Fat 5g, Saturated Fat 0g, Cholesterol 3mg, Sodium 757mg, Total Carbohydrate 47g, Dietary Fiber 4g, Protein 6g, Vitamin A 22%DV, Vitamin C 9%DV, Calcium 3%DV, Iron 16%DV