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1. Heat the oil in a 10-inch skillet over medium-high heat. Add the rice. Cook and stir until lightly browned.
2. Stir the broth, water, picante sauce and chili powder in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes.
3. Stir in the beans and sprinkle with the cheese. Cover and cook for 5 minutes or until the cheese is melted. Serve with the sour cream and olives.
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