Quick & Easy Italian Veggie Skillet
When you don't know what to serve, Italian flavors are a good starting point. We combine cannellini and garbanzo beans for this snappy rice dish. —Sonya Labbe, West Hollywood, California
Prep/Total Time: 25 min.
1 cup water
1 teaspoon Taste of Home - Great Flavors Mushroom Stock Concentrate
1 can (15 ounces) no-salt-added garbanzo beans, rinsed and drained
1 can (15 ounces) no-salt-added cannellini or white kidney beans, rinsed and drained
1 can (14-1/2 ounces) no-salt-added stewed tomatoes, undrained
3/4 cup uncooked instant rice
1 teaspoon Italian seasoning
1/4 teaspoon crushed red pepper flakes, optional
1 cup marinara sauce
1/4 cup grated Parmesan cheese
Minced fresh basil
To make broth, in a 2-cup liquid measuring cup, whisk hot water and mushroom stock concentrate until blended.
In a large skillet, combine beans, broth, rice, Italian seasoning and, if desired, pepper flakes; bring to a boil. Reduce heat; simmer, covered, 7-9 minutes or until rice is tender. Stir in marinara sauce; heat through, stirring occasionally. Top with cheese and basil. Yield: 4 servings