Salsa Verde Rice & Beans

Campbell's Salsa Verde Rice & Beans Recipe

Here's an easy version of rice and beans that uses salsa to ensure that the flavor is as vibrant as you'd expect in a dish that had been cooking all day.

At a glance


5 min.


35 min.



Servings: about 1 cup each

Cook: 25 min.

Stand: 5 min.

Made With

  • Swanson® Chicken Broth

    Swanson® Chicken Broth

  • Pace® Garlic & Lime Verde Restaurant Style Salsa

    Pace® Garlic & Lime Verde Restaurant Style Salsa

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What You'll Need

1 cup uncooked regular long grain white rice
1 3/4 cups Swanson® Chicken Broth
1 jar (16 ounces) Pace® Garlic & Lime Verde Restaurant Style Salsa
1 medium tomato, chopped (about 1 cup)
1 can (about 15 ounces) black beans, rinsed and drained

How to Make It

  • 1

    Heat the rice, broth and salsa in a 3-quart saucepan over medium heat to a boil. Reduce the heat to low. Cover and cook for 20 minutes or until the rice is tender.

  • 2

    Stir the tomato and beans in the saucepan.  Remove the saucepan from the heat.  Let stand for 5 minutes.

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