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Hearty Mexican Rice

SOURCE: Vegetarian version is from shadesofjaim.com; this version is fully vegan.

I always have the ingredients for this one on stock in the house, for those omg-im-too-tired-to-cook nights, so that I don't resort to takeout. Make sure you find a low-sodium canned tomato soup (it's amazing how much sodium they can cram into those little cans)...bonus points if you whip up your own!

Ingredients:

1 can black beans

14 oz stewed tomatoes (diced)

2 cups frozen mixed vegetables

3/4 cup brown rice (uncooked)

3/4 cup water

1 tsp dried thyme (crushed)

Hot sauce to taste

10 oz low sodium tomato soup

Directions:

1. In a large skillet, stir together beans, undrained tomatoes, vegetables, water, uncooked rice, thyme and hot sauce. Bring to a boil, reduce heat.

2. Cover and simmer for 12 to 14 minutes, or until rice is tender.

3. Stir in soup, heat through. Remove from heat. Serve.

Notes:

Serves 4.

Categories:

Cuisine Mexican	Dish Main Dish
Main Ingredient Rice/Grains	Prep Time less than 15 minutes
Cooking Time 15 to 30 minutes
Features Dairy-Free, Vegan, Vegetarian