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Mexican Beans And Rice |
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Serves: 5
Print this Recipe
1 can (14 1/2 oz) SWANSON chicken broth
1/2 teaspoon ground cumin
1/8 teaspoon 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 rice
1 can (about 15 oz) kidney beans, rinsed and drained
1. In medium saucepan mix broth, cumin, black pepper, onion, and green pepper. Over medium-high heat, heat to a boil. Stir in rice. Reduce heat to low. Cover and cook 20 minutes or until rice is done and most of liquid is absorbed.
2. Add beans and heat through. If desired, garnish with lime, fresh cilantro, and red pepper.
EXCHANGES
PYRAMID SERVINGS
Starch 2 1/2
NUTRITION FACTS
Calories 195(12 calories from fat)
Fat 1 g
Saturated Fat 0 g
Cholesterol 1 mg
Sodium 436 mg*
Carbohydrate 38 g
Dietary Fiber 4 g
Sugars 3 g
Protein 8 g
* >400 mg of sodium
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Mexican Beans And Rice
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