Hearty Rice Skillet

sobota, 1 lutego 2014

Hearty Rice Skillet

Time: 20 mins

Ingredients

  • 1 (15 ounce) can black beans or 1 (15 ounce) can garbanzo beans or 1 (15 ounce) can kidney beans, rinsed and drained
  • 1 (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
  • 1/2 teaspoon dried thyme or 1/2 teaspoon dried dill, crushed
  • 3 dashes bottled hot pepper sauce (optional)
  • 1 (10 3/4 ounce) can condensed tomato soup
  • 1/3 cup slivered almonds, toasted
  • 1/2 cup shredded mozzarella cheese (2 ounces) or 1/2 cup cheddar cheese (2 ounces)

Directions

  • 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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