Taste of Home
Quick Italian Veggie Skillet
TOTAL TIME: Prep/Total Time: 25 min.
YIELD: 4 servings.
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
Ingredients
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1 can (15 ounces) no-salt-added garbanzo beans or chickpeas, rinsed and drained
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1 can (15 ounces) no-salt-added cannellini beans, rinsed and drained
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1 can (14-1/2 ounces) no-salt-added stewed tomatoes, undrained
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1 cup vegetable broth
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3/4 cup uncooked instant rice
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1 teaspoon Italian seasoning
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1/4 teaspoon crushed red pepper flakes, optional
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1 cup marinara sauce
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1/4 cup grated Parmesan cheese
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Minced fresh basil
Directions
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1.
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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