Italian Three-Bean and Rice Skillet
15 ounce can small red beans or red kidney beans, rinsed and drained
14 1/2 ounce can Italian-style stewed tomatoes, cut up
cup vegetable broth or chicken broth
cup quick-cooking brown rice
10 ounce package frozen baby lima beans (1 cup)
9 ounce package frozen cut green beans (1 cup)
cup meatless spaghetti sauce
ounces thinly sliced mozzarella cheese or 1/4 cup grated Parmesan cheese (optional)
- In a large skillet combine red beans or kidney beans, undrained tomatoes, broth, rice, lima beans, green beans, and basil or Italian seasoning. Bring to boiling. Reduce heat. Cover and simmer about 15 minutes or until rice is tender.
- Stir in spaghetti sauce. Heat through. Top with mozzarella or Parmesan cheese, if desired. Makes 4 servings.
Nutrition Facts(Italian Three-Bean and Rice Skillet)
- Per serving:
- 259 kcal cal.,
- 4 g fat
- 1103 mg sodium,
- 50 g carb.,
- 10 g fiber,
- 14 g pro.
- Percent Daily Values are based on a 2,000 calorie diet