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
Quick Italian Veggie Skillet
Ingredients
- 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
Directions
- 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.
