"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Skillet Rice with Vegetables Recipe

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This recipe for Skillet Rice with Vegetables, by , is from The George West Stampede Cookbook 2006, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Janet Rannefeld
Added: Sunday, May 14, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 15 oz can stewed tomatoes
2 cups mixed vegetables, frozen
3/4 cup instant brown rice
1/2 c mozzarella cheese, shred
1 cup water
1/2 tsp thyme
1/3 cup almonds, slivered
1 15oz black beans, rinsed/drained
1 10oz can condensed tomato soup

Directions:
Directions:
Combine undrained tomatoes, beans, vegetables, water uncooked rice and thyme in a large skillet. Bring to a boil then reduce heat. Cover and simmer for about 15 minutes. Stirring occasionally. Add tomato soup and almonds. Stir and simmer for three minutes. Sprinkle with cheese and serve.

 

 

 

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