Spanish Rice Skillet Dinner |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Originally from Better Homes and Garden 1996 cookbook. I adjusted it to our taste. It is a good lunch maindish, meatless, and has fiber, too. Add different veggies, or spices to make it a little different for another time. Ingredients:
1 (15 ounce) can black beans, rinsed and drained |
1 cup frozen whole kernel corn |
1 cup frozen blanched edamame |
1 (14 1/2 ounce) can diced tomatoes with green chilies |
1 cup water |
1 cup quick-cooking white rice, mix (i used royal blend by texmati) |
1/2 teaspoon cumin |
1 teaspoon oregano |
1 (10 3/4 ounce) can condensed tomato soup |
1/3 cup chopped nuts (i used brazil nuts) |
2/3 cup grated colby-monterey jack cheese |
hot sauce (optional) |
Directions:
1. In a large skillet stir together first six ingredients.
2. Cover and simmer for 15 to 20 minutes until rice is tender.
3. Stir in soup and simmer until liquid is almost absorbed.
4. Stir in the nuts.
5. Sprinkle with grated cheese just before serving.
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