Cooking Directions

• Heat the broth, cumin, black pepper, onion and green pepper in a 3-quart saucepan over medium-high heat to a boil. Stir in the rice. Reduce the heat to low.  Cover and cook for 20 minutes or until the rice is tender.
• Stir the beans in the saucepan and cook until the mixture is hot.

Ingredients

• 1.75 cups Swanson® Chicken Broth
• 0.5 teaspoon cumin
• 0.125 teaspoon black pepper
• 1 medium onion, chopped (about 1/2 cup)
• 1 small green pepper, chopped (about 1/2 cup)
• 0.75 cup uncooked long grain white rice
• 1 can (about 15 ounces) kidney beans, rinsed and drained