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!"
Watch video tips and tricks
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
Something about the grill's heat brings out the best flavor in the simplest chicken recipe.
We have over 700 dessert recipes just for summer fun.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
Topping burn on your sweet potato casserole? We’ve got just the fix.
Update the classic holiday dish with bacon, red peppers, or almonds.
Are your mashers a gluey mess? See quick tips to make them amazing!