Hearty Rice Skillet

[Jacuma]

Ingredients
• 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)

Directions
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. Makes 4 servings.

Nutritional Information
1 serving:Calories 369;Fat 11g(Saturated 2g);Cholesterol 8mg;Sodium 972mg;Carbohydrate 57g(Dietary Fiber 1g);(Protein 19g)

[Adachi DaDa]

Healthy vegan eating is the soul key to life. The ancestors spirits communicate more clearly through us with the right nutritional diets just as they did in KMT. Tau-k for all the soul-full recipes that you have posted ,they will be prepared in my kitchen and served to my family for many many days to come.