Mexican Chicken & Rice

Campbell's Mexican Chicken & Rice Recipe

Easy on the cook, convenient canned chicken and beans round out the flavors of the cumin-seasoned rice in this simple stovetop meal.

At a glance


10 min.


40 min.



Servings: about 1 1/4 cups each

Cook: 30 min.

Made With

  • Swanson® Chicken Broth

    Swanson® Chicken Broth

  • Swanson® Chicken Stock

    Swanson® Chicken Stock

  • Swanson® Premium White Chicken Breast

    Swanson® Premium White Chicken Breast

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What You'll Need

1 3/4 cups Swanson® Chicken Broth or Swanson® Chicken Stock
1/2 teaspoon ground cumin
1/8 teaspoon ground black pepper
1 medium onion, chopped (about 1/2 cup)
1 small green pepper, chopped (about 1/2 cup)
3/4 cup uncooked long grain white rice
1 can (about 15 ounces) canned kidney beans, rinsed and drained
1 can (12.5 ounces) Swanson® Premium White Chicken Breast, drained

How to Make It

  • 1

    Heat the broth, cumin, black pepper, onion and green pepper in a 3-quart saucepan over medium heat to a boil.

  • 2

    Stir the rice in the saucepan. Reduce the heat to low.  Cover and cook for 20 minutes or until the rice is tender.

  • 3

    Stir in the beans and chicken and cook until the mixture is hot.

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