Recipe by Campbell's Kitchen
"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!"
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uncooked regular long-grain white rice
green pepper, diced
Swanson® Mexican Tortilla Flavor Infused Broth
1 (15 ounce) can
black beans, rinsed and drained
chopped fresh cilantro leaves
I made this tonight to go with burritos I made for dinner! I really enjoyed it! I did add 3tbs of tomato paste and added a dash of chili powder! It was a HIT! I will make this again for sure!!
Looked for non-spicy, non-acidic recipe for my family after struggling through a stomach bug that would also use up some green peppers and onions I had already in the fridge chopped up. I added cooked chicken breast to it to make it a main dish. I probably would have spiced it up a bit more if our stomachs could have handled that, but it was very good. Probably better as the original recipe of it being a side to a different main Mexican dish.
* Percent Daily Values are based on a 2,000 calorie diet.
Mexican Beans and Rice
Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories from Fat: 33
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