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    Mexican Beans and Rice

    Prep/Cook Time: 40 min

    1 can (14 1/2 ounces) Swanson® Chicken Broth
    1/2 teaspoon ground cumin
    1/8 teaspoon black pepper
    1 medium onion, chopped (about 1/2 cup)
    1 small green pepper, chopped (about 1/2 cup)
    3/4 cup uncooked regular long-grain rice
    1 can (about 15 ounces) kidney beans, rinsed and drained


    1. In medium saucepan mix broth, cumin, black pepper, onion and green pepper. Over medium-high heat, heat to a boil. Stir in rice. Reduce heat to low. Cover and cook 20 minutes or until rice is done and most of liquid is absorbed.

    2. Add beans and heat through.

    Makes 5 servings

    This recipe created by Swanson.

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