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Hearty Rice Skillet

  • 20minutes
  • 343calories

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Source: www.food.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B9, B12, H, E
MineralsZinc, Copper, Fluorine, Chromium, Calcium, Potassium, Magnesium, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 (15 ounce) can black beans or 1 (15 ounce) can garbanzo beans or 1 (15 ounce) can kidney beans , rinsed and drained

  2. 1 (14 1/2 ounce) can stewed tomatoes , cut up

  3. 2 cups loose-pack frozen mixed vegetables

  4. 1 cup water

  5. 3/4 cup quick-cooking brown rice

  6. 1/2 teaspoon dried thyme or 1/2 teaspoon dried dill , crushed

  7. 3 dashes bottled hot pepper sauce

  8. 1 (10 3/4 ounce) can condensed tomato soup

  9. 1/3 cup slivered almond, toasted

  10. 1/2 cup shredded mozzarella cheese (2 ounces) or 1/2 cup cheddar cheese (2 ounces)

Instructions Jump to Ingredients ↑

  1. In a large skillet stir beans, undrained tomatoes, vegetables, water, uncooked rice, thyme or dillweed, and, if desired, hot pepper sauce.

  2. Bring to a boil; reduce heat.

  3. Cover and simmer for 12 to 14 minutes or till rice is tender.

  4. Stir in soup; heat through.

  5. Before serving, stir in almonds and sprinkle with cheese.

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