One of my favorites
Hearty Rice Skillet
1 15-ounce can black, garbanzo, or kidney beans, rinsed and drained
1 14-1/2-ounce can stewed tomatoes, cut up
2 cups loose-pack frozen mixed vegetables
1 cup water
3/4 cup quick-cooking brown rice, uncooked
1/2 teaspoon dried thyme or dillweed, crushed
4 - 5 dashes bottled hot pepper sauce (optional)
1 10-3/4-ounce can condensed tomato soup
1/3 cup slivered almonds, toasted
1/2 cup shredded mozzarella or cheddar cheese (2 ounces)
1. In a large skillet stir together beans, undrained tomatoes, vegetables, water, uncooked rice, thyme or dillweed, and, if desired, hot pepper sauce. Bring to a boil; reduce heat. Cover and simmer for 12 to 14 minutes or until rice is tender. Stir in soup; heat through.
2. Before serving, stir in almonds and sprinkle with cheese.
I eat it as a main dish, kind of like a stew but it can serve as an excellent side dish for meat eaters.