Italian Three-Bean and Rice Skillet |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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From BHG. Per serving: 259 calories, 4 g fat, 0 mg cholesterol, 50 g carb, 10 g fiber, 14 g protein. Ingredients:
1 (15 1/2 ounce) can red kidney beans, rinsed and drained |
1 (14 1/2 ounce) can italian-style stewed tomatoes |
1 cup vegetable broth (or chicken broth) |
3/4 cup quick-cooking brown rice |
5 ounces frozen baby lima beans, thawed (half of a 10 oz. package) |
4 1/2 ounces frozen cut green beans, thawed (half of a 9 oz. package) |
1/2 teaspoon dried basil, crushed |
1 cup commercial meatless spaghetti sauce (ragu) |
2 ounces thinly sliced mozzarella cheese (or 1/4 cup grated parmesan cheese) |
Directions:
1. In a big skillet, combine the kidney beans, undrained tomatoes, broth, rice, lima beans, green beans, and basil.
2. Bring to a boil; lower heat, cover, and simmer about 15 minutes or until rice is tender.
3. Stir in spaghetti sauce; cook until heated through; season to taste with salt/pepper, if needed.
4. Top with mozzarella slices or parmesan cheese.
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