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Hearty Rice Skillet Take your choice of black, garbanzo, or kidney beans for this rice and vegetable meatless main dish. Ingredients: One, 15-ounce can black, garbanzo, or kidney beans, rinsed and drained One, 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) Directions: 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. Before serving, stir in almonds and sprinkle with cheese. Recipe makes four servings. Nutritional information per serving: Calories: 369 Cholesterol: 8mg Fat: 11g (16-percent) Saturated Fat: 2g Sodium: 972mg Carbohydrate: 57g Fiber: 1g Protein: 19g |