Italian Three-Bean and Rice Skillet

• 1 (15 1/2 ounce) can red kidney beans, rinsed and drained
• 1 (14 1/2 ounce) can Italian-style stewed tomatoes
• 1 cup vegetable broth (or chicken broth)
• 34 cup quick-cooking brown rice
• 5 ounces frozen baby lima beans, thawed (half of a 10 oz. package)
• 4 12 ounces frozen cut green beans, thawed (half of a 9 oz. package)
• 12 teaspoon dried basil, crushed
• 1 cup commercial meatless spaghetti sauce (Ragu)
• 2 ounces thinly sliced mozzarella cheese (or 1/4 cup grated parmesan cheese)

1. In a big skillet, combine the kidney beans, undrained tomatoes, broth, rice, lima beans, green beans, and basil.
2. Bring to a boil; lower heat, cover, and simmer about 15 minutes or until rice is tender.
3. Stir in spaghetti sauce; cook until heated through; season to taste with salt/pepper, if needed.
4. Top with mozzarella slices or parmesan cheese.

red kidney beans, italianstyle stewed, vegetable broth, brown rice, beans, green beans, basil, mozzarella cheese

Taken from www.food.com/recipe/italian-three-bean-and-rice-skillet-132526 (may not work)