Mushroom, White Bean and Rice Skillet

45 minutes 4 servings

This one-skillet pantry meal is hearty and filling. Canned mushrooms and condensed cream of mushroom soup bring a pleasant earthiness, and you can increase the umami with a couple spoonfuls of Worcestershire sauce. Serve it with French’s Crispy Fried Onions for a little crunch. Refrigerate leftovers for up to 4 days. Opt for the unsalted version of the condensed cream of mushroom soup, if available, so you have more control over sodium levels. Otherwise, you may want to omit or reduce the salt initially added to the recipe.

2 tablespoons extra-virgin olive oil

One (13.25-ounce) can mushrooms pieces and stems,

drained, rinsed and patted dry

1 small yellow onion (about 5 ounces), diced

1 teaspoon dried thyme

1⁄2 teaspoon fine salt, plus more to taste

1⁄2 teaspoon ground black pepper, plus more to taste

1⁄2 teaspoon garlic powder

2 cups water

11⁄4 cups long-grain white rice, such as basmati, rinsed

One (15-ounce) can white beans, such as cannellini or Great Northern, drained and rinsed, or 11⁄ cups cooked white

2

beans

One (10.5-ounce) can unsalted condensed cream of mushroom soup

2 tablespoons Worcestershire sauce (optional; may substitute with vegan or gluten-free Worcestershire sauce) French’s Crispy Fried Onions, for serving

In a large skillet with a lid, heat the oil over medium heat until shimmering. Add the mushrooms, onion, thyme, salt, pepper and garlic powder and cook, stirring regularly, until the onions begin to soften and turn translucent, 7 to 10 minutes.

Add the water, rice, beans, soup and Worcestershire sauce, if using, and bring to a simmer, scraping up any bits that may be stuck to the bottom of the pan. Reduce the heat to low to maintain a simmer, cover and cook, stirring regularly so the bottom of the pan doesn’t burn, until the rice is al dente, 15 to 20 minutes.

Remove from the heat and set aside to steam the rice until soft, about 10 minutes. Taste, and season with more salt and/ or pepper, as desired. To serve, spoon into bowls and top with French’s Crispy Fried Onions.

Nutrition information per serving (11⁄2 cups) | Calories: 438; Total Fat: 12 g; Saturated Fat: 2 g; Cholesterol: 0 mg; Sodium: 674 mg; Carbohydrates: 72 g; Dietary Fiber: 6 g; Sugar: 2 g; Protein: 9 g