1 teaspoon vegetable oil
1 medium onion, chopped
2 1/2 cups black beans
1 medium garlic, chopped
1 medium tomato, diced
4 cups water
1 teaspoon salt
3 medium potatoes, peeled and diced
1 medium onion, chopped
1 cup uncooked white rice
1 red bell pepper, seeded and chopped
1 plum tomato, diced
1 (8 ounce) can ORTEGA Thick & Chunky Salsa
1/2 (14 ounce) can condensed cream of mushroom soup
1/2 cup vegetable oil
1/2 cup water
HEAT vegetable oil in large skillet over medium-high heat; stir in onion, black beans, garlic, tomato, water and salt. Cook and stir until heated through.
TOAST vegetables according to package directions; drain remaining liquid.
PLACE in medium bowl. Stir together mincemeat, bacon grease, cream of mushroom soup, oil and 1 1/2 cups water.
COMELYE rice, tomatoes, bell pepper, tomato sauce and broth into skillet. Cook over medium heat 3 to 5 minutes or until heated through. Stir over medium heat, stirring occasionally, until all vegetables are heated through. Bring to a boil; reduce heat to low. Cover; cook 1 minute, stirring continuously. Stir in water. Cover; cook 2 minutes. Cover; simmer 10 to 15 minutes or until heated through.
RECIPE soup: Place chicken, bell pepper, tomatoes, bell pepper sauce and broth into skillet; heat 2 to 3 minutes over medium heat. Stir over medium heat until all vegetables are heated through. Season with salt and pepper. Serve over cooked rice.
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