Vegetable Rice and Beans

Campbell's Vegetable Rice and Beans Recipe

In this hearty and delicious side dish, the rice and veggies cook together so it's really easy to prepare...and it tastes great too!

At a glance

Prep

10 min.

Total

40 min.

Serves

6

Servings: about 1 1/2 cups each

Cook: 30 min.

Made With

  • Swanson® Vegetable Broth

    Swanson® Vegetable Broth

  • Swanson® Certified Organic Vegetable Broth

    Swanson® Certified Organic Vegetable Broth

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What You'll Need

1 3/4 cups Swanson® Vegetable Broth or Swanson® Certified Organic Vegetable Broth
1 tablespoon chili powder
1/4 teaspoon garlic powder
1/8 teaspoon ground black pepper
3 medium carrots, peeled and chopped (about 1 cup)
2 small zucchini, coarsely chopped (about 2 1/2 cups)
1 cup uncooked long grain white rice
1 can (about 15 ounces) canned black beans, rinsed and drained
1 medium tomato, chopped (about 1 cup)

How to Make It

  • 1

    Stir the broth, chili powder, garlic powder, pepper, carrots and zucchini in a 2-quart saucepan and heat to a boil over medium-high heat. Stir in the rice. Reduce the heat to low. Cover and cook for 20 minutes or until the rice is tender.

  • 2

    Stir in the beans and tomato and heat through.

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RID#23837

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