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Mexican Beans and Rice

Mexican Beans and Rice

  • Prep

    20 m
  • Cook

    20 m
  • Ready In

    40 m
Campbell's Kitchen

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 {{adjustedServings}} servings

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Original recipe yields 5 servings

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Nutrition

Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet

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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Reviews

missrochester
1

missrochester

5/23/2014

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!!

cookinfor8
0

cookinfor8

8/4/2014

Looked for non-spicy, non-acidic recipe for my family after struggling through a stomach bug that would also use up some green peppers and onions I had already in the fridge chopped up. I added cooked chicken breast to it to make it a main dish. I probably would have spiced it up a bit more if our stomachs could have handled that, but it was very good. Probably better as the original recipe of it being a side to a different main Mexican dish.

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