HEARTY RICE SKILLET

Hearty Rice Skillet image

From a vegetarian cookbook I have- If you use instant brown rice when preparing this, use only 2/3 cup water.

Provided by BeccaB3c

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

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)

Steps:

In a large skillet stir 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 till rice is tender.
Stir in soup; heat through.
Before serving, stir in almonds and sprinkle with cheese.

Nutrition Facts : Calories 343.1, Fat 9.3, SaturatedFat 2.6, Cholesterol 11.1, Sodium 808.5, Carbohydrate 52.8, Fiber 14.4, Sugar 11.7, Protein 17.9

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