Mexican Rice Veggie Skillet¶
 Serves |  Total Time |
|---|---|
| 4 | 20 minutes |
Ingredients¶
15 oz%can kidney beans
15 oz%can chopped tomatoes- 10 oz%jar enchilada sauce
1 cup (227 g) water
2 cups (304 g) frozen mixed vegetables
1.5 cups (129 g) instant brown rice
Cookware¶
- 1 large skillet
Instructions¶
Step 1¶
In a large skillet, combine rinsed and drained kidney beans, chopped tomatoes, enchilada sauce, water, and frozen mixed vegetables.
Step 2¶
Bring mixture to a boil over medium-high heat.
Step 3¶
Stir in uncooked instant brown rice.
Step 4¶
Reduce heat to low; cover and simmer for 18 to 20 minutes, stirring occasionally, until rice is tender and liquid is absorbed.
Source¶
- Recipe Box