Take your choice of black, garbanzo, or kidney beans for this rice and vegetable meatless main dish.
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
- 4 - 5 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)
Preparation
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.
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