->Rice Skillet <-

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

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

2 cups loose-pack frozen mixed vegetables

1 cup water

3/4 cup quick-cooking brown rice, uncooked

1/2 teaspoon dried thyme or dillweed, crushed

Several dashes bottled hot pepper sauce, optional

10 3/4-ounce can condensed tomato soup

1/3 cup slivered almonds, toasted

1/2 cup shredded Mozzarella or Cheddar cheese

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

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

through.

Before serving, stir in almonds and sprinkle with cheese.