Mexican Beans and Rice

Mexican Beans and Rice

1 Review 1 Pic
  • Prep

    20 m
  • Cook

    20 m
  • Ready In

    40 m
Recipe by  Campbell's Kitchen

“Sautéed onion, green pepper and white rice are simmered in a deliciously flavored broth. Stir in some black beans and you've got a spectacular side dish that's sure to please!”

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Ingredients

Adjust Servings

Original recipe yields 5 cups

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Directions

  1. Heat the oil in a 6-quart saucepot over medium-high heat. Add the rice, onion and pepper and cook and stir for 2 minutes.
  2. Stir in the broth and tomato paste and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes or until the rice is tender. Stir in the beans and cilantro, if desired, and cook until the mixture is hot.

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Review (1)

Rate This Recipe
missrochester
0

missrochester

I made this tonight to go with burritos I made for dinner! I really enjoyed it! I did add 3tbs of tomato paste and added a dash of chili powder! It was a HIT! I will make this again for sure!!

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Nutrition

Amount Per Serving (5 total)

  • Calories
  • 274 cal
  • 14%
  • Fat
  • 3.7 g
  • 6%
  • Carbs
  • 51 g
  • 16%
  • Protein
  • 9.5 g
  • 19%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 862 mg
  • 34%

Based on a 2,000 calorie diet

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