Hearty Rice Skillet

• 1 (15 ounce) can garbanzo beans or (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)

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.

garbanzo beans, tomatoes, loosepack, water, quickcooking brown rice, thyme, pepper, tomato soup, slivered almonds, mozzarella cheese

Taken from www.food.com/recipe/hearty-rice-skillet-129458 (may not work)