Quick Italian Veggie Skillet

Total Time Prep/Total Time: 25 min.
Yield 4 servings
Test Kitchen Approved
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

  • 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

  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.

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
Recipe Creator

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