Hearty Rice Skillet
1 15-ounce can kidney beans, rinsed and drained
(or black or garbanzo beans)
1 14 1-2 ounce can stewed tomatoes, cut up
2 cups loose-pack frozen mixed vegetables
1 cup water
3/4 cups quick-cooking brown rice
1/2 teaspoon thyme, crushed
Several dashes Tabasco sauce (optional)
1 10 3/4 ounce can condensed tomato soup
1/2 cup Monterey Jack cheese, shredded
In a large skillet stir together beans, undrained tomatoes,
vegetables, water, uncooked rice, thyme, and Tabasco sauce. Bring to
a boil; reduce heat. Cover and simmer for 12-14 minutes or till rice
is tender.
Stir in tomato soup; heat through.
Put in bowls and sprinkle with Mozzarella cheese. |