Easy Seasoned Beans and Rice


  • 1 ¾ cups Swanson® Chicken Broth (Regular, Natural Goodness® or Certified Organic)
  • ½ teaspoon ground cumin
  • 1/8 teaspoon ground black pepper
  • 1 medium onion, chopped
  • 1 small green pepper, chopped
  • ¾ cup uncooked regular long-grain white rice
  • 1 (15 ounce) can kidney beans, rinsed and drained

1. Heat the broth, cumin, black pepper, onion and green pepper in a 3-quart saucepan over medium-high heat to a boil. Stir in the rice. Reduce the heat to low. Cover and cook for 20 minutes or until the rice is tender. 2. Stir the beans in the saucepan and cook until the mixture is hot.

View full recipe at SpringPad


Best Wine Deals

See More Deals

Snooth Media Network