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.