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Hearty Rice Skillet

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Start to Finish: 25 minutes
 
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Hearty Rice Skillet

Ingredients

  • 1  15-ounce can black, garbanzo, or 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, uncooked
  • 1/2  teaspoon dried thyme or dillweed, crushed
  •   Several 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 or cheddar cheese (2 ounces)

Directions

1. 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 for 12 to 14 minutes or until rice is tender. Stir in soup; heat through.

2. Before serving, stir in almonds and sprinkle with cheese. Makes 4 servings.

Nutrition Facts

  • Calories 369,
  • Total Fat (g) 11,
  • Saturated Fat (g) 2,
  • Cholesterol (mg) 8,
  • Sodium (mg) 972,
  • Carbohydrate (g) 57,
  • Fiber (g) 1,
  • Protein (g) 19,
  • Vitamin C (DV%) 81,
  • Calcium (DV%) 21,
  • Iron (DV%) 23,
  • Percent Daily Values are based on a 2,000 calorie diet

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