White rice, green pepper, and sautéed onion are cooked in a flavorful broth. You can add some black beans to this amazing side dish to make it even better.
| Prep Time: | 20 mins |
| Cook Time: | 20 mins |
| Total Time: | 40 mins |
| Servings: | 5 |
| Yield: | 5 cups |
Ingredients
- 1 tablespoon olive oil
- 1 cup uncooked regular long-grain white rice
- 1 medium onion, diced
- 1 medium green pepper, diced
- 3 cups Swanson® Mexican Tortilla Flavor Infused Broth
- 2 tablespoons tomato paste
- 1 (15 ounce) can black beans, rinsed and drained
- ¼ cup chopped fresh cilantro leaves
Instructions
- 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.
- 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.
Reviews
I had to add my own spices because I only had plain broth, but this was AMAZING.
Family loved it.
Excellent !!! Followed recipe, except did not have tomato paste. Substitute small can diced tomatoes with green chilies. Also used chicken stock in lieu of water. Yum
I used beef broth instead
WOW!! This is one of the best recipes I’ve found on here. The flavor is so rich and extremely satisfying. Highly recommend!
I used a rice cooker and mexican sauce. It was ok, pretty spicy for me but my husband loved it. Lots of prep x. Certainly more than 2o min. more like an hour. Happy Cooking.
I was really bland for my taste 🙁 Sorry !
This was exactly what I was looking for! Perfect rice to bean ratio, loved it!
11-05-2015 ~How can you not like this!? Well, Hubs didn’t think much of it. But what’s not to like, I asked him, because I thought in addition to serving its purpose as a respectable side dish to the chicken enchiladas I served it with, it was pretty tasty, nicely flavored. I mean it had peppers and onions and a little tomato (and a dab of butter, just because). Since I used chicken broth and not the unusual variety the recipe called for (I’ve never seen it), I added some Penzey’s taco seasoning and some garlic powder to compensate. I’d rate it a decent four stars, but I had to know what it was he didn’t like. So I pressed the issue. The beans, he said. Oh my. The beans. The rice, which he said was okay but then gave himself away by leaving half of it on his plate, was a fail…because of the beans. Unbelievable. Well, he’s wrong.
My local store didn’t have the tortilla flavored broth so I substituted a can of diced tomatoes with chili’s and 2 cups of vegie broth. Turned out just fine. Will definitely make again. Good vegetarian dish.
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.
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!!