Mexican Beans and Rice

Mexican Beans and Rice

Sautéed onion, green pepper and white rice are simmered in a deliciously flavored broth. Stir in some black beans and you’ve got a spectacular side dish that’s sure to please!

Ready in: 40 m

Calories: 274

Ingredients

  • 1 tablespoon olive oil
  • 1 cup uncooked regular long-grain white rice
  • 1 medium onion, diced
  • 1 medium green pepper, diced
  • 3 cups Swanson® Mexican Tortilla Flavor Infused Broth
  • 2 tablespoons tomato paste
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1/4 cup chopped fresh cilantro leaves
  • Recipe Instructions

    1. Heat the oil in a 6-quart saucepot over medium-high heat. Add the rice, onion and pepper and cook and stir for 2 minutes.
    2. Stir in the broth and tomato paste and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes or until the rice is tender. Stir in the beans and cilantro, if desired, and cook until the mixture is hot.

    Directions

    • Prep20 m
    • Cook20 m
    • Ready In40 m
    1. Heat the oil in a 6-quart saucepot over medium-high heat. Add the rice, onion and pepper and cook and stir for 2 minutes.
    2. Stir in the broth and tomato paste and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes or until the rice is tender. Stir in the beans and cilantro, if desired, and cook until the mixture is hot.

      Nutrition Facts

      Per Serving: 274 calories; 3.7 g fat; 51 g carbohydrates; 9.5 g protein; 0 mg cholesterol; 862 mg sodium. Full nutrition

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      Mexican Beans and Rice

      Mexican Beans and Rice

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