Hearty Rice Skillet
Take your choice of black, garbanzo, or kidney beans for this vegetarian main dish.
Ingredients
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1 15-ounce can black, garbanzo, or kidney beans, rinsed and drained
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1 14-1/2-ounce can stewed tomatoes, cut up
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2 cups loose-pack frozen mixed vegetables
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1 cup water
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3/4 cup quick-cooking brown rice, uncooked
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1/2 teaspoon dried thyme or dillweed, crushed
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Several dashes bottled hot pepper sauce (optional)
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1 10-3/4 ounce can condensed tomato soup
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1/3 cup slivered almonds, toasted
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1/2 cup shredded mozzarella or cheddar cheese (2 ounces)
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
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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