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 courtesy of Back of the Box Recipes. Home Page

This recipe created by Swanson.