Name: Quick Italian Veggie Skillet
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Europe, Italian
Ingredients: 1 can (15 ounces) no-salt-added garbanzo beans or chickpeas, rinsed and drained; 1 can (15 ounces) no-salt-added cannellini beans, rinsed and drained; 1 can (14-1/2 ounces) no-salt-added stewed tomatoes, undrained; 1 cup vegetable broth; 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

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

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Quick Italian Veggie Skillet

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Yield:4 servings

Prep:10 min

Cook:15 min

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Ingredients

1 can (15 ounces) no-salt-added garbanzo beans or chickpeas, rinsed and drained
1 can (15 ounces) no-salt-added cannellini beans, rinsed and drained
1 can (14-1/2 ounces) no-salt-added stewed tomatoes, undrained
1 cup vegetable broth
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

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Directions

In a large skillet, combine first 6 ingredients and, if desired, pepper flakes; bring to a boil. Reduce heat; simmer, covered, until rice is tender, 7-9 minutes. Stir in marinara sauce; heat through, stirring occasionally. Top with cheese and basil.

Nutrition Facts

1-1/3 cups: 342 calories, 4g fat (1g saturated fat), 6mg cholesterol, 660mg sodium, 59g carbohydrate (10g sugars, 11g fiber), 16g protein.

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