Mexican Chicken and Rice - Recipe.com

By SMorrissey

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

Ingredients

• 1 3/4 cups Swanson® Chicken Stock see savings
• 1/2 tsp. ground cumin see savings
• 1/8 tsp. ground black pepper see savings
• 1 medium onion , chopped (about 1/2 cup) see savings
• 1 small green pepper , chopped (about 1/2 cup) see savings
• 3/4 cup uncooked regular long-grain white rice see savings
• 1 can (about 15 ounces) kidney beans , rinsed and drained see savings
• 1 can (12.5 ounces) Swanson® Premium White Chunk Chicken Breast in Water , drained see savings

Preparation

Step 1

1.

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

2.

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

3.

Stir in the beans and chicken and cook until the mixture is heated through.