I love an easy recipe. You know, you grab a skillet, open a can of this, pour out some frozen vegies and…voila…dinner is ready. To that end, may I introduce you to Hearty Rice Skillet. I’ve been making this dish for years and it also stores well in the freezer for leftovers. It’s not going to win any gourmet awards but it’s quick, nutritious and it fills the belly. When you’re short on time or your mind is frazzled for whatever reason, it’s good to have a few recipes like this on hand. They’re healthier than pizza and don’t take much longer to prepare than it takes to drive to the store, buy the pre-made pie, preheat the oven and wait for it to ’cook’.
I admit I’m speculating on all of this because I’ve never actually bought a pre-made pizza. Truth is, I haven’t been to a fast food restaurant for 20 years or more and before that it’d probably been …well, now I’m giving away age-calculating information. Let’s just say I despise fast food restaurants. There are enough quick dishes a person can make at home that are so much better for you. Pair it with a simple salad and dinner is on the table.
Wine pairing: Syrah or Shiraz. Syrah is the commonly known grape varietal in America and better known as Shiraz in Australia. Either way Syrah pairs well with this dish not so much for an obvious base ingredient as for the shear ‘meaty’ texture of the dish and the boldness introduced with the dashes of hot pepper sauce.
Hearty Rice Skillet
1 15-oz can beans (black, garbanzo, or kidney) rinsed and drained
1 14.5 oz can stewed tomatoes, cut up
2 C loose-pack frozen mixed vegetables
1 C water
3/4 C quick-cooking brown rice, uncooked **I never use instant rice. Use long grain brown rice; see below for directions
1/2 tsp dried thyme or dillweed, crushed
several dashes bottled hot pepper sauce (optional)
1 10 3/4 oz can tomato soup
1/3 C toasted slivered almonds *See note
1/2 C shredded low-fat cheese mozzarella or cheddar cheese (2 ounces) **I never use cheese
In a large skillet stir together beans, undrained tomatoes, vegetables, water, uncooked rice 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. Before serving, stir in almonds and sprinkle with cheese. Makes 4 servings.
**If using long grain brown rice, bring 1 1/2 C water to a boil in 2 quart saucepan. Cook rice for 12 minutes. Drain & add rice to recipe with 1/2 C water. Add more water to keep recipe moist if necessary. I just have my own conspiracy theory against things labeled ‘instant’ and ‘quick’.
Note: To toast nuts, preheat oven to 375 degrees and cook for 7-10 minutes; less for pine nuts & slivered or sliced almonds, more for walnuts and whole almonds.
Recipe originally published at http://www.recipe.com/hearty-rice-skillet/