Ingredients:
1 (15 ounce) cans black beans or 1 (15 ounce) cans garbanzo beans or 1 (15 ounce) cans kidney beans, rinsed and drained
1 (14 1/2 ounce) cans 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) cans 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)
Directions:
In a large skillet stir beans, undrained tomatoes, vegetables, water, uncooked rice, thyme or dillweed, and, if desired, hot pepper sauce.
Bring to a boil; reduce heat.
Cover and simmer for 12 to 14 minutes or till rice is tender.
Stir in soup; heat through.
Before serving, stir in almonds and sprinkle with cheese.
Servings: 4
Time preparation: 5 min.
Time total: 20 min.