Ingredients & Instructions
• 1 can (15 oz) black, garbanzo, or kidney beans, rinsed and drained
• 1 can (14 oz) diced tomatoes
• 2 cups frozen mixed vegetables
• 1 cup water
• 3/4 cup instant brown rice, uncooked
• 1/2 tsp dried thyme, crushed
• 4-5 dashes bottled hot pepper sauce (optional)
• 1 can (10 oz) condensed tomato soup
• 1/3 cup slivered almonds
• 1/2 cup shredded mozzarella or cheddar cheese
1. In a large skillet, stir together beans, tomatoes, vegetables, water, uncooked rice, thyme and hot sauce (if desired).
2. Bring to a boil; reduce heat. Cover and simmer for 12-14 minutes or until rice is tender. Stir in soup; heat through.
3. Before serving, stir in almonds and sprinkle with cheese.
Makes 4 servings
• 1 can (15 oz) black, garbanzo, or kidney beans, rinsed and drained
• 1 can (14 oz) diced tomatoes
• 2 cups frozen mixed vegetables
• 1 cup water
• 3/4 cup instant brown rice, uncooked
• 1/2 tsp dried thyme, crushed
• 4-5 dashes bottled hot pepper sauce (optional)
• 1 can (10 oz) condensed tomato soup
• 1/3 cup slivered almonds
• 1/2 cup shredded mozzarella or cheddar cheese
1. In a large skillet, stir together beans, tomatoes, vegetables, water, uncooked rice, thyme and hot sauce (if desired).
2. Bring to a boil; reduce heat. Cover and simmer for 12-14 minutes or until rice is tender. Stir in soup; heat through.
3. Before serving, stir in almonds and sprinkle with cheese.
Makes 4 servings
