Mexican Beans and Rice

Mexican Beans and Rice

2
Swanson 1078

"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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Ingredients

40 m servings 274 cals
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Original recipe yields 5 servings

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Nutrition

  • Calories:
  • 274 kcal
  • 14%
  • Fat:
  • 3.7 g
  • 6%
  • Carbs:
  • 51g
  • 16%
  • Protein:
  • 9.5 g
  • 19%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 862 mg
  • 34%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

2

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 ...