Quick Italian Veggie Skillet
Total TimePrep/Total Time: 25 min.
- 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
- 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 Facts1-1/3 cups: 342 calories, 4g fat (1g saturated fat), 6mg cholesterol, 660mg sodium, 59g carbohydrate (10g sugars, 11g fiber), 16g protein.
Jun 14, 2018
This was an ok meal. Very easy to make. I also added sliced chicken to make a complete meal. I agree that this needed something extra for taste.
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.
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.
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."