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. www.backofthebox.com Home Page This recipe created by Swanson.