Easy on the cook, convenient canned chicken and beans round out the flavors of the cumin-seasoned rice in this simple stovetop meal.
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Ingredients
- 1 3/4 cups Swanson® Chicken Broth or Chicken Stock
- 1/2 teaspoon ground cumin
- 1/8 teaspoon ground black pepper
- 1 medium onion, chopped (about 1/2 cup)
- 1 small green bell 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 Chunk Chicken Breast in Water, drained
Instructions
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Tips
- Make It Spicy: Swap in Swanson® Spicy Chicken Broth in place of our non-spicy version to bring the heat to this recipe.
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Step 1
Heat the broth, cumin, black pepper, onion and green pepper in a 3-quart saucepan over medium heat to a boil.
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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.
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Step 3
Stir in the beans and chicken and cook until the mixture is hot.
