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Source: Campbell's Recipes
Tagged With: 5 servings (about 1 1/4 cups each)
Mexican Chicken & Rice
Easy on the cook, convenient canned chicken and beans round out the flavors of the cumin-seasoned rice in this simple stovetop meal.
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Serves: 5 servings (about 1 1/4 cups each)
Prep Time: 10 minutes
Cook Time: 30 minutes
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Swanson® Chicken Stock or 1 3/4 cups Swanson® Chicken Broth
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




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


Notes:
Nutritional Values per Serving using Swanson Chicken Broth: Calories 255, Total Fat 2g, Saturated Fat 1g, Cholesterol 33mg, Sodium 716mg, Total Carbohydrate 40g, Dietary Fiber 5g, Protein 19g, Vitamin A 1%DV, Vitamin C 14%DV, Calcium 3%DV, Iron 18%DV

Nutritional Values per Serving using Swanson Chicken Stock: Calories 258, Total Fat 2g, Saturated Fat 1g, Cholesterol 32mg, Sodium 593mg, Total Carbohydrate 40g, Dietary Fiber 5g, Protein 20g, Vitamin A 1%DV, Vitamin C 14%DV, Calcium 3%DV, Iron 18%DV


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