:shallow_pan_of_food: Mexican Rice Veggie Skillet

🥘 Ingredients

• kidney beans 15 oz%can
• chopped tomatoes 15 oz%can
• enchilada sauce 10 oz%jar
• water 1 cup
• frozen mixed vegetables 2 cups
• instant brown rice 1 ½ cups

1. 1

   In a large skillet , combine rinsed and drained kidney beans , chopped tomatoes , enchilada sauce , water , and frozen mixed vegetables .
2. 2

   Bring mixture to a boil over medium-high heat.
3. 3

   Stir in uncooked instant brown rice .
4. 4

   Reduce heat to low; cover and simmer for 18 to 20 minutes , stirring occasionally, until rice is tender and liquid is absorbed.