There is a direct correlation between how pregnant I am, and how little I want to cook. Now that I'm in my 8th month the thought of standing in the kitchen for more than 20 minutes sounds almost unbearable. However, I know little guy is counting on me to eat as healthy as I can so despite how tempting it is to just make a meal off a box of cookies I'm relying on a few of my favorite super quick, super easy recipes. When I moved out of the house years ago Mom gave me a recipe box with all of the recipes I loved growing up. I'm not sure where the recipe originally came from, but I'm so glad I started making it again last year. It's extremely filling and tastes amazing. It's also very inexpensive to make, as most of the ingredients come from cans or dry goods which you can always stock up on when they are on sale. I try to eat as many fresh veggies as I can, but sometimes it's nice to just grab a couple of cans from the pantry and have dinner ready in 20 minutes!
1 15 oz can kidney beans; drained and rinsed
1 14.5 oz can petite diced tomatoes
2 cups frozen corn
1 cup water
3/4 cup quick cooking brown rice, uncooked
1/2 tsp dried thyme
1 can tomato soup
1/3 cup slivered almonds
Optional: shredded cheese to top (and sour cream makes a great addition!)
Directions: In a large skillet stir together beans, tomatoes, corn, water, rice, and thyme. Bring to a boil; reduce heat and simmer for 12-14 minutes. Stir in soup and cook another 2 minutes. Stir in almonds. Done. Top with cheese and sour cream (optional.)
[Tweet "Hearty Rice Skillet: Cheap, Zero Prep and Done in 20 Minutes!"]
How easy is that? I just made up a batch last week and it makes 4 servings, which I ate in 2 days. Whenever I see any of the ingredients on sale (tomato soup, brown rice, etc.) I usually by 3 or 4 of them so I always have stuff at home to make it.
I always buy the small bag of slivered almonds, and just throw the whole thing in there versus the 1/3 cup. The original recipe calls for toasting the almonds, but ain't nobody got time for that.