Quick Italian Veggie Skillet Recipe

4.5 3 3
Quick Italian Veggie Skillet Recipe
Quick Italian Veggie Skillet Recipe photo by Taste of Home
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Quick Italian Veggie Skillet Recipe

Read Reviews
4.5 3 3
Publisher Photo
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
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 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
  • 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

Directions

In a large skillet, combine first six 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. Yield: 4 servings.
Originally published as Quick Italian Veggie Skillet in Taste of Home April/May 2015, p28

Nutritional Facts

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

  • 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
  • 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
  1. In a large skillet, combine first six 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. Yield: 4 servings.
Originally published as Quick Italian Veggie Skillet in Taste of Home April/May 2015, p28

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Reviews forQuick Italian Veggie Skillet

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JRocandJordysMom User ID: 6770211 247343
Reviewed Apr. 21, 2016

"I used Uncle Ben's whole grain rice. I cooked it separately then added it to the skillet. I did not have an issue with dryness. I added home made pasta sauce instead of marinara, and 1/4 tsp oregano instead of Italian seasoning. Otherwise I made it as directed. I think the grated cheese added a nice flavor."

MY REVIEW
NH-rescue User ID: 4255840 233720
Reviewed Sep. 29, 2015

"Five stars for being quick and easy. I prefer regular already-cooked brown rice to instant - that might solve the dryness factor. Becomes more flavorful when you add sausage or bacon bits."

MY REVIEW
toolbarsco User ID: 6725667 224517
Reviewed Apr. 9, 2015

"This recipe is certainly quick and easy to prepare. I added chicken to make it a complete meal. I also added a can of diced tomatoes because the rice was not getting tender and the mixture seemed kind of dry. I gave it 4 stars because the taste lacked "oomph.""

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