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.



by 6  people


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Servings: 5
Prep Time: 10 mins
Total Time: 40 mins
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Ingredients
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    1 3/4  cups 
    Swanson® Chicken Stock
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    1/2  teaspoon 
    ground cumin
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    1/8  teaspoon 
    ground black pepper
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    1   
    medium onion , chopped (about 1/2 cup)
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    small green pepper , chopped (about 1/2 cup)
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    3/4  cup 
    uncooked regular long-grain white rice
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    1  15  ounce can 
    kidney beans , rinsed and drained
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    1  12 1/2 ounce can 
    Swanson® Premium White Chunk Chicken Breast in Water , drained

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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