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.....
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.
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?
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.
Hearty Rice Skillet with Veggies
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)
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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