Hearty Rice Skillet

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.