Hearty Rice Skillet

• 1 (15 oz.) can black, garbanzo or kidney beans, rinsed and drained
• 1 (14 1/2 oz.) can stewed tomatoes, cut up
• 2 c. frozen mixed vegetables
• 1 c. water
• 3/4 c. quick-cooking brown rice
• 1/2 tsp. dried thyme or dill weed, crushed
• several dashes bottled hot pepper sauce (optional)
• 1 (10 3/4 oz.) can condensed tomato soup
• 1/3 c. slivered almonds, toasted
• 1/2 c. shredded Mozzarella or Cheddar cheese (2 oz.)

1. In a large skillet, stir together beans, undrained tomatoes, vegetables, water, uncooked rice, thyme or dill weed, and, if desired, hot pepper sauce.
2. Bring to a boil; reduce heat.
3. Cover and simmer for 12 to 14 minutes or until rice is tender.
4. Stir in soup; heat through.
5. Before serving, stir in almonds and sprinkle with cheese.
6. Makes 4 servings.

black, tomatoes, mixed vegetables, water, brown rice, thyme, pepper sauce, tomato soup, slivered almonds, mozzarella

Taken from www.cookbooks.com/Recipe-Details.aspx?id=943974 (may not work)