Mexican Chicken and Rice
Recipe from Swanson Premium Chicken

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

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Servings: 5
Prep Time: 10 mins
Total Time: 40 mins
Related Categories: Chicken, Chicken and Rice, Chicken and Rice, Mexican Chicken Dishes, Mexican Rice, Rice
 
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Ingredients
  • 1 3/4  cups
    Swanson® Chicken Stock
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  • 1/2  tsp.
    ground cumin
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  • 1/8  tsp.
    ground black pepper
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  • 1 
    medium onion , chopped (about 1/2 cup)
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  • 1 
    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  can
    (about 15 ounces) kidney beans , rinsed and drained
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  • 1  can
    (12.5 ounces) Swanson® Premium White Chunk Chicken Breast in Water , drained
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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 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.
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