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Ingredients35 m servings 204
Original recipe yields 6 servings
- Pour chicken broth into a 4-cup liquid measuring cup. Add water to measuring cup until the liquid measures 3 cups. Set aside.
- Heat oil in a large saucepan over medium-high heat. Add garlic and cumin; cook for 30 seconds. Stir in rice. Add chicken broth and water mixture, salt, and pepper; bring to a boil. Reduce heat and simmer, covered, until rice is tender, about 20 minutes.
- Stir in beans. Cover and heat until beans are hot, about 2 minutes more.
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Per Serving: 204 calories; 3 37 6.9 2 760 Full nutrition
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