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Baja Rice & Beans

Recipe By: BUSH'S® Beans   Photo By: BUSH'S® Beans
Black and pinto beans are spiced up with green chilies to create this Tex-Mex favorite.
 
  • Prep: 15 Minutes
  • |
  • Cook: 10 Minutes
  • |
  • Total: 25 Minutes
 
6
 
 
  • 1 medium green pepper, diced
    •
  • 1 medium onion, chopped
    •
  • 2 garlic cloves, minced
    •
  • 1 tablespoon olive oil or canola oil
    •
  • 1 (14.5 ounce) can chicken broth
    •
  • 1/2 teaspoon ground cumin
    •
  • 1 (15 ounce) can BUSH'S® Black Beans, drained and rinsed
    •
  • 1 (16 ounce) can BUSH'S® Pinto Beans, drained and rinsed
    •
  • 1 (10 ounce) can diced tomatoes with green chilies, undrained
    •
  • 1 (10 ounce) package frozen corn, thawed
    •
  • 1 tablespoon red wine vinegar
    •
  • 1 cup cooked rice
    •
  • 6 chicken breasts, grilled
    •
 
  1. In large skillet, saute green pepper, onion, and garlic in oil for 3 minutes. Stir in broth and cumin. Bring to boil. Reduce heat; cover and simmer for 15 minutes. Add BUSH'S BEST Black Beans, BUSH'S BEST Pinto Beans, tomatoes, corn and vinegar. Heat thoroughly. Serve over rice and top with grilled chicken.
Nutrition Information
 
 
More Reviews (7)
Reviewed By: aebcarroll
This recipe was ok, but very bland. I drained off most of the chicken broth added a 15 oz can of tomato sauce and some taco seasoning to the left overs and it turned out wonderful!
Reviewed By: TOMDABSON1
Pretty good
Reviewed By: grneyedmustang
I had to doctor this up quite a bit...hence the 3 star rating. I added cheese to the end result, as well as cilantro and sour cream. I felt like the beans didn't have enough flavor...maybe some Pico de gallo/salsa/tomatillo salsa would have accented this nicely? I also added additional garlic to the beans. Thanks for the recipe, might make again with the additions.