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.