Mexican Beans and Rice

4.3
(12)

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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3
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Prep Time:
20 mins
Cook Time:
20 mins
Total Time:
40 mins
Servings:
5
Yield:
5 cups

Ingredients

  • 1 tablespoon olive oil

  • 1 cup uncooked regular long-grain white rice

  • 1 medium onion, diced

  • 1 medium green pepper, diced

  • 3 cups Swanson® Mexican Tortilla Flavor Infused Broth

  • 2 tablespoons tomato paste

  • 1 (15 ounce) can black beans, rinsed and drained

  • ¼ cup chopped fresh cilantro leaves

Directions

  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.

Nutrition Facts (per serving)

274 Calories
4g Fat
51g Carbs
10g Protein
Nutrition Facts
Servings Per Recipe 5
Calories 274
% Daily Value *
Total Fat 4g 5%
Saturated Fat 1g 3%
Sodium 862mg 37%
Total Carbohydrate 51g 19%
Dietary Fiber 7g 26%
Total Sugars 2g
Protein 10g
Vitamin C 25mg 126%
Calcium 52mg 4%
Iron 3mg 18%
Potassium 452mg 10%

* 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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