Mexican Beans And Rice - cooking recipe

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(R) Mexican Tortilla Flavor Infused Broth
2 tablespoons tomato paste
1 (15 ounce) can black beans, rinsed and drained
1/4 cup chopped fresh cilantro leaves

Preparation

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.