Ingredients Jump to Instructions ↓

  1. Rice Skillet

  2. 15-ounce can black, garbanzo, or kidney beans, rinsed and drained

  3. 14 1/2-ounce can stewed tomatoes, cut up

  4. 2 cups loose-pack frozen mixed vegetables

  5. 1 cup water

  6. 3/4 cup quick-cooking brown rice, uncooked

  7. 1/2 teaspoon dried thyme or dillweed, crushed

  8. Several dashes bottled hot pepper sauce, optional

  9. 10 3/4-ounce can condensed tomato soup

  10. 1/3 cup slivered almonds, toasted

  11. 1/2 cup shredded Mozzarella or Cheddar cheese

  12. In a large skillet stir together beans, undrained tomatoes,

  13. vegetables, water, uncooked rice, thyme or dillweed, and, if desired,

  14. hot pepper sauce. Bring to a boil; reduce heat. Cover and simmer

  15. 12 to 14 minutes or till rice is tender. Stir in soup; heat

  16. through.

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


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