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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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From a vegetarian cookbook I have- If you use instant brown rice when preparing this, use only 2/3 cup water. Ingredients:
1 (15 ounce) can black beans or 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) |
Directions:
1. In a large skillet stir beans, undrained tomatoes, vegetables, water, uncooked rice, thyme or dillweed, and, if desired, hot pepper sauce.
2. Bring to a boil; reduce heat.
3. Cover and simmer for 12 to 14 minutes or till rice is tender.
4. Stir in soup; heat through.
5. Before serving, stir in almonds and sprinkle with cheese.
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