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Rice Skillet

15-ounce can black, garbanzo, or kidney beans, rinsed and drained
14 1/2-ounce can stewed tomatoes, cut up
2 cups loose-pack frozen mixed vegetables
1 cup water
3/4 cup quick-cooking brown rice, uncooked
1/2 teaspoon dried thyme or dillweed, crushed
Several dashes bottled hot pepper sauce, optional
10 3/4-ounce can condensed tomato soup
1/3 cup slivered almonds, toasted
1/2 cup shredded Mozzarella or Cheddar cheese

In a large skillet stir together beans, undrained tomatoes,
vegetables, water, uncooked rice, thyme or dillweed, and, if desired,
hot pepper sauce. Bring to a boil; reduce heat. Cover and simmer
for 12 to 14 minutes or till rice is tender. Stir in soup; heat
through.

Before serving, stir in almonds and sprinkle with cheese.

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