Hearty Rice Skillet - cooking recipe

Ingredients

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.)

Preparation

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