| Italian Three Bean & Rice Skillet
one 15 to 15 1/2 ounce can of small red beans or red kidney beans, rinsed
one 14 1/2 ounce can of Italian style stewed tomatoes, cut up
1 cup of vegetable broth or chicken broth
3/4 cup of quick cooking brown rice
1/2 of a 10 ounce package off frozen baby lima beans
1/2 of a 9 ounce package of frozen cut green beans
1/2 teaspoon of fried basil or Italian seasoning, crushed
1 cup of meatless spaghetti sauce
2 ounces of thinly sliced mozzarella cheese or 1/4 cup of grated Parmesan cheese, optional
In a large skillet combine the red beans or kidney beans, undrained tomatoes, broth, rice, lima beans, green beans and basil or Italian seasoning. Bring to boiling, reduce heat. Cover and simmer about 15 minutes or till rice is tender.
Stir in spaghetti sauce. Heat through. If desired, top with mozzarella or Parmesan cheese. Makes 4 servings |
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