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

Prep

10 min.

Total

40 min.

Serves

5

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 Chunk Chicken Breast in Water

    Swanson® Premium White Chunk Chicken Breast in Water

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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 regular long-grain white rice
1 can (about 15 ounces) kidney beans, rinsed and drained
1 can (12.5 ounces) Swanson® Premium White Chunk Chicken Breast in Water, 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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Recipe Nutritional Information

Made With

Swanson Chicken Broth Swanson Chicken Stock

calories

255 258

totalfat

2g 2g

saturatedfat

1g 1g

cholesterol

33mg 32mg

sodium

716mg 593mg

totalcarbohydrate

40g 40g

dietaryfiber

5g 5g

protein

19g 20g

vitamina

1%DV 1%DV

vitaminc

14%DV 14%DV

calcium

3%DV 3%DV

iron

18%DV 18%DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

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