Spanish Rice Skillet Dinner
- Reviews 2
Ready In: 45 mins
Serves: 4
Ingredients
- 1 (15 ounce) can black beans, rinsed and drained
- 1 cup frozen whole kernel corn
- 1 cup frozen blanched edamame
- 1 (14 1/2ounce) can diced tomatoes with green chilies
- 1 cup water
- 1 cup quick-cooking white rice, mix (I used Royal Blend by Texmati)
- 1⁄2 teaspoon cumin
- 1 teaspoon oregano
- 1 (10 3/4ounce) can condensed tomato soup
- 1⁄3 cup chopped nuts (I used Brazil nuts)
- 2⁄3 cup grated colby-monterey jack cheese
- hot sauce (optional)
Directions
- In a large skillet stir together first six ingredients.
- Cover and simmer for 15 to 20 minutes until rice is tender.
- Stir in soup and simmer until liquid is almost absorbed.
- Stir in the nuts.
- Sprinkle with grated cheese just before serving.
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