- 1 3/4 cups Swanson® Chicken Broth (Regular, Natural Goodness® or Certified Organic)
- 1/2 teaspoon ground cumin
- 1/8 teaspoon ground black pepper
- 1 medium onion, chopped
- 1 small green pepper, chopped
- 3/4 cup uncooked regular long-grain white rice
- 1 (15 ounce) can kidney beans, rinsed and drained
- 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.