Friday, September 23, 2016

Hearty Rice Skillet with Veggies

Finally....it's FRIDAY!!!  It's been a long week and I for one am happy to see the end of it.

Today I want to share a satisfying meal that is very fast to put together.  It's a meal with convenience items and that works for me on occasion.  Most likely all the ingredients will be in your pantry.....

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If you have brown rice, some frozen veggies, cans of beans and tomatoes you are in business.  This rice skillet can be served in under 20 minutes - very fast!  Toss some cheese on it and you have a great meal.

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Ah, a blurry shot due to the steam of the mixture simmering,  One pan. Bowls for serving and you won't have many dishes to clean up afterwards.  How can I not like this meal?

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There was enough for two main meals and one lunch.  For our lunch we used whole wheat pitas stuffing them with fresh spinach, chopped tomato and the remainder of the rice skillet.  Paired up with a yogurt and that was a satisfying lunch.

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Hearty Rice Skillet with Veggies

Ingredients

1 15-oz. can of kidney, small red, garbanzo or black beans (I used small red beans) rinsed and drained
1 14 ½ -oz can chopped tomatoes
2 Cups frozen loose-pack vegetables
2/3 cups water
¾ cups instant brown rice
Seasonings per your taste (1/2 teaspoon thyme, oregano)
1 small can condensed tomato soup
½ cup of mozzarella or cheddar (I used more like ¾ cup of mozzarella)

Directions

In a large skillet stir together beans, undrained tomatoes, vegetable, water, uncooked rice and seasonings. Bring to a boil then reduce heat, cover and simmer for 15 minutes. Then add the soup and heat through. When you serve be sure there is a bowl of Mozzarella cheese on the table.

We also added sliced avocado. This was a nice creamy texture and went very well.

Leftovers for Pita Pockets!

Slice a whole wheat pita and stuff with the rice mixture, tomatoes and fresh spinach.  This makes a great lunch, we took it for work the next day.


Linking up to Deb at Kahakai Kitchen for her Souper Sunday and with Beth Fish's Weekend Cooking Series.
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SouperSundays

12 comments:

Mae Travels said...

You didn't mention that leftover vegetables might be an alternate to frozen ones. That's a nice recipe!

best... mae at maefood.blogspot.com

Tina said...

You are correct, Mae, any substitutions will work...according to what you have on hand or your personal preferences :-)

Beth F said...

I'm all for these kinds of quick, easy dinners --perfect after a busy weekend day out and about or when you're tired after work. Also great that you can repurpose the dinner into lunch.

Tina said...

Thanks, BFR, I feel the same. I love making enough for leftovers!

jama said...

Love one pot/pan meals! And yes, I have all these ingredients on hand. Will have to try this soon. Thanks!

Claudia said...

I like when quick and easy is tied with satisfying and delicious. This dish reminds me of what my husband pulls together on the rare occasion when I ask him to fix dinner.

Katherine P said...

Yum! This looks delicious and I like the idea of using it in a pita. This would be good for me to make for lunch and eat for the rest of the week!

Carole said...

Frozen veggies can be a real life saver. Have a great week. Cheers from Carole's Chatter

Jackie Mc Guinness said...

I should try this as an alternative to meat. It would be great in the pitas.

Tina said...

Thank you ladies! This is a true time saver and I love this meal. It was a great hit and stretches to lunch so, what more could I ask for in busy workweeks!

Trish said...

Ooooh! Everyone here loves rice but I get so sick of it. This sounds like the perfect way to get in lots of veggies and make everyone happy. Don't have any tomato soup on hand but I bet I could figure something out. Thanks for the inspiration!

Deb in Hawaii said...

What a great and simple dinner and you have to love the leftovers. So very creative to put it in a pita too!

Thanks for sharing it with Souper Sundays this week! ;-)