| 4 tbs. | Butter or margarine |
| 1 pound | Smal red potatoes, cut into 1/4 inch thick slices |
| 3 | Green onions, cut into 1 inch pieces |
| 2 | Medium-sized carrots, diced |
| 3 cups | Water |
| 1/2 teaspoon | Salt |
| 1/8 teaspoon | Salt |
| 2 | Chicken-flavored bouillon cubes or envelopes |
| 1 1/2 cups | Regular long-grain rice |
| 1 | 15 1/4-19 oz can red kidney beans,drained |
| 1 cup | Frozen peas |
| 1/4 cup | Grated Parmesan cheese |
| 1/2 4 oz | Package mozzarella cheese, shredded (1/2 cup0 |
1. In 12 inch skilet over medium-high heat, in hot butter or margarine, cook potato slices, green onions, and carrots, stirring frequently, until lightly browned, about 5 min. Add water, salt, pepper and chicken bouillon; over high heat, heat to boiling. Add rice; heat to boiling. Reduce heat to low; cover and simmer 20 min. or until rice and vegetables are tender and all liquid is absorbed.
2. Into rice mixture in skillet, stir kidney beans, frozen peas, Parmesan, and mozzarella; cook, stirring gently, until beans and peas are heated through and cheese melts.
Low in cholesterol
A good source of vitamin A, calcium, and iron.