Mexican Chicken & Rice

When you need something light, yet filling and flavorful, take 30
minutes to whip up a satisfying bowl of Mexican Chicken & Rice. It's so
soothing and delicious, seconds are practically a given!

Mexican Chicken & Rice*
*
from Campbell's Kitchen

Prep Time: 10 min.
Cook Time: 30 min.

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 can (about 15 ounces) kidney beans, rinsed and drained
1 can (12.5 ounces) Swanson® Premium White Chunk Chicken Breast in
Water, drained

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.

Makes: 5 servings (about 1 1/4 cups each).

        Kitchen Clip
                              If you don't have canned kidney beans on hand, you can easily
substitute canned pinto or black beans in this recipe.
Received on Fri Apr 9 00:12:40 2010