Italian Three-Bean and Rice Skillet

PROS

This hearty and filling dish is loaded with protein and fiber, thanks to the beans and rice.

It’s also easy to make and can be prepared in just one skillet.

Great for meal prep and leftovers.

CONS

This dish is higher in sodium due to the canned ingredients.

It’s also high in carbohydrates, so it may not be suitable for low carb diets.

HEALTH & BENEFITS

The beans in this recipe are a great source of plant-based protein and fiber, which can help with digestion and keep you feeling full.
They also contain essential vitamins and minerals like iron, folate, and potassium.
Brown rice is a whole grain that contains more fiber and nutrients than white rice.
It’s also been linked to a reduced risk of heart disease and diabetes.

	1 can red kidney beans , rinsed and drained
	1 can Italian-style stewed tomatoes
	1 cup vegetable broth ( or chicken broth )
	3/4 cup quick-cooking brown rice
	5 ounces frozen baby lima beans , thawed ( half of a 10 oz . package )
	4 1/2 ounces frozen cut green beans , thawed ( half of a 9 oz . package )
	1/2 teaspoon dried basil , crushed
	1 cup commercial meatless spaghetti sauce ( Ragu )
	2 ounces thinly sliced mozzarella cheese ( or 1/4 cup grated parmesan cheese )

1.	In a large non-stick skillet, combine the kidney beans, stewed tomatoes, broth, brown rice, lima beans, green beans, and dried basil.
2.	Bring the mixture to a boil over medium-high heat, stirring occasionally, then reduce the heat to low and cover the skillet.
3.	Cook until the rice is tender and the liquid has been absorbed, about 20 minutes, stirring occasionally.
4.	Stir in the spaghetti sauce, then sprinkle the cheese over the top of the mixture.
5.	Cover and cook until the cheese is melted, about 5 minutes.

Italian Three-Bean and Rice Skillet

Italian Three-Bean and Rice Skillet recipe for a hearty meal

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