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Mexican Chicken & Rice

Mexican Chicken & Rice

2 2

Easy on the cook, convenient canned chicken and beans round out the flavors of the cumin-seasoned rice in this simple stovetop meal.

serves 5 people

Ingredients

cost per recipe: $8.26

The price is determined by the national average.

  • 1 3/4

    cups Swanson® Chicken Broth or Swanson® Chicken Stock

  • 1/2

    teaspoon ground cumin

  • 1/8

    teaspoon ground black pepper

  • 1

    medium onion, chopped (about 1/2 cup)

  • 1

    small green pepper, chopped (about 1/2 cup)

  • 3/4

    cup uncooked long grain white rice

  • 1

    can (about 15 ounces) kidney beans, rinsed and drained

  • 1

    can (12.5 ounces) Swanson® Premium White Chicken Breast, drained

view nutrition info

How to Make It

Step 1

Heat the broth, cumin, black pepper, onion and green pepper in a 3-quart saucepan over medium heat to a boil.

Step 2

Stir the rice in the saucepan. Reduce the heat to low.  Cover and cook for 20 minutes or until the rice is tender.

Step 3

Stir in the beans and chicken and cook until the mixture is hot.

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Made With
 Swanson® Premium White Chicken Breast

Swanson® Premium White Chicken Breast

BUY NOW
Swanson® Chicken Stock

Swanson® Chicken Stock

BUY NOW
Swanson® Chicken Broth

Swanson® Chicken Broth

BUY NOW

Ratings & Reviews

(2)
  • stephmartell

    July 25, 2013

    hmm rice with beans

    hmmm rice with beans.

    Was this helpful?

    (0) (0)
  • shirley g.

    March 3, 2012

    Mexican Chicken & Rice

    We found the dish to be very bland. It wasn't bad, just bland.

    Was this helpful?

    (0) (0)

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