Hearty Rice Skillet
Recipe from
Better Homes and Gardens
Take your choice of black, garbanzo, or kidney beans for this vegetarian main dish.
Servings:
Makes 4 servings.
Total Time:
25 mins
Ingredients
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1 15-ounce canblack, garbanzo, or kidney beans, rinsed and drainedsee savings
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1 14-1/2-ounce canstewed tomatoes, cut upsee savings
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2 cupsloose-pack frozen mixed vegetablessee savings
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1 cupwatersee savings
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3/4 cupquick-cooking brown rice, uncookedsee savings
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1/2 teaspoondried thyme or dillweed, crushedsee savings
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Several dashesbottled hot pepper sauce (optional)see savings
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1 10-3/4 ounce cancondensed tomato soupsee savings
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1/3 cupslivered almonds, toastedsee savings
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1/2 cupshredded mozzarella or cheddar cheese (2 ounces)see savings
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Directions
1.
In a large skillet stir together beans, undrained tomatoes, vegetables, water, uncooked rice, thyme or dillweed, and, if desired, hot pepper sauce. Bring to a boil; reduce heat. Cover and simmer for 12 to 14 minutes or until rice is tender. Stir in soup; heat through.
2.
Before serving, stir in almonds and sprinkle with cheese. Makes 4 servings.
Nutrition information
Per serving: Calories 369, Total Fat 11 g, Saturated Fat 2 g, Cholesterol 8 mg, Sodium 972 mg, Carbohydrate 57 g, Fiber 1 g, Protein 19 g. Daily Values: Vitamin C 81%, Calcium 21%, Iron 23%.
Percent Daily Values are based on a 2,000 calorie diet
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