Mexican Chicken and Rice

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

Mexican Chicken and Rice
SERVINGS
5
PREP TIME
10 mins
TOTAL TIME
40 mins
Ingredients
  • 1 3/4 cups 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 regular long-grain white rice
  • 1 15 ounce can kidney beans , rinsed and drained
  • 1 12 1/2 ounce can Swanson® Premium White Chunk Chicken Breast in Water , drained
Related Video
How to Make Mexican Rice

This mexican rice is the perfect side dish to a chicken, beef or pork entrée. With so much color and flavor it will easily become a favorite.

Directions
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 saucepan. 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.
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