Wednesday, September 29, 2010


1 can (15 oz) kidney beans, rinsed and drained
1 can (15-oz) stewed tomatoes, chopped
2 cups frozen mixed vegetables
2/3 cup water
3/4 instant brown rice
1/2 tsp thyme
dash hot pepper sauce
1 can (10 3/4-oz) tomato soup
1/3 cup toasted slivered almonds
1/2 cup mozzarella cheese

In a large skillet combine the kidney beans, undrained stewed tomatoes, mixed vegetables, water, thyme, hot pepper sauce, and rice. Bring to a boil, reduce heat and simmer 12 minutes or until rice is tender. Stir in the soup and heat through. Stir in the almonds and sprinkle mozzarella cheese over the top. Serve immediately.

serves 4

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