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Thursday, February 16, 2017

3 Bean and Rice Skillet

1 15- to 15-1/2-ounce can small red beans or red kidney beans, rinsed and drained
1 14-1/2-ounce can Italian-style stewed tomatoes, cut up
1 cup vegetable broth or chicken broth
3/4 cup quick-cooking brown rice
1/2 of a 10-ounce package frozen baby lima beans (1 cup)
1/2 of a 9-ounce package frozen cut green beans (1 cup)
1/2 teaspoon dried basil, crushed or dried Italian seasoning, crushed
1 cup meatless spaghetti sauce
2 ounces thinly sliced mozzarella cheese or 1/4 cup grated Parmesan cheese (optional)

In a large skillet combine 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 until rice is tender.                        
Stir in spaghetti sauce. Heat through. Top with mozzarella or Parmesan cheese, if desired. Makes 4 servings
recipe source here

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