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.
1.75 cups Swanson® Chicken Broth0.5 teaspoon cumin0.125 teaspoon black pepper1 medium onion, chopped (about 1/2 cup)1 small green pepper, chopped (about 1/2 cup)0.75 cup uncooked long grain white rice1 can (about 15 ounces) kidney beans, rinsed and drained
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