1 pound baked beans
1 cup uncooked white rice
1 pinch salt
1 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon dried thyme
1 bunch fresh parsley, chopped
1 pound mushrooms, sliced
1 tomato, thinly sliced
In a medium saucepan, heat water, cream cheese, and 1/3 cup butter. Stir in beans, salt, oregano, basil, thyme, parsley, mushrooms, tomato. Bring to a boil. Reduce heat to low. Cover, and simmer 30 minutes. Stir in beans and rice. Cover, and simmer 5 minutes, stirring occasionally, until rice is tender.