From the Pantry Butler kitchen
Skillet Meals
A hearty and tasty one-pot dish that can be made in under half an hour. Use leftover brown rice for this recipe. USDA MyPlate Kitchen — University of Connecticut Family Nutrition Program — Senior Nutrition Awareness Project (SNAP) Newsletters (public domain), via myplate.food
Ingredients
- 1 package broccoli — 10 ounce, frozen, can also use mustard greens, collard greens or spinach
- 2 cans stewed tomatoes, low sodium — about 30 oz
- 1 cup brown rice — cooked
- 1 can white beans — 15 ounces, rinsed and drained
- black pepper — to taste
- oregano, basil, or hot pepper — other spices to taste, optional
Method
- Wash hands with soap and water.
- Steam greens in the stewed tomatoes using a small pan, pot, or electric skillet on medium-high heat.
- Cook greens 10 to 20 minutes, until they are as soft as you like them.
- Stir gently.
- Add the rice, canned beans, and seasonings.
- Cook until heated through.
Save this to your own cookbook
The Pantry Butler keeps every recipe you find in one place — tap Share on anything from Instagram or a food blog and it files the ingredients and steps for you. Free for your first 20 recipes.
Save this recipe →