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Hearty Rice Skillet
Ingredients
- 1 15 ounce can black, garbanzo, or kidney beans, rinsed and drained
- 1 14 1/2ounce 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 3/4ounce 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
(Hearty Rice Skillet)
- Servings Per Recipe 4,
- cal. (kcal) 369,
- Fat, total (g) 11,
- chol. (mg) 8,
- sat. fat (g) 2,
- carb. (g) 57,
- fiber (g) 1,
- pro. (g) 19,
- vit. A (IU) 3887,
- vit. C (mg) 48,
- sodium (mg) 972,
- calcium (mg) 212,
- iron (mg) 4,
- Percent Daily Values are based on a 2,000 calorie diet
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