6 servings

Microwave cooking time: 15 minutes

Conventional cooking time: 25 minutes

1 onion, diced
1/2 c. diced celery
2 tbsp. butter
1 can (10 3/4 oz.) condensed chicken broth, undiluted
1 pkg. (9 oz.) frozen cut green beans
3/4 tsp. salt
Dash freshly ground pepper
1 1/4 c. instant rice
2 med-size very ripe tomatoes, chopped, or 1 can (8 oz.) stewed tomatoes
1/2 c. shredded Cheddar cheese

MICROWAVE: Combine onion, celery and butter in 1 1/2 quart casserole. Cover tightly with Saran Wrap, turning back edge to vent. Microcook at 100% power 3 minutes. Add chicken broth, beans, salt and pepper. Recover, leaving vent, and microcook at 100% power 7 minutes, stirring once. Add rice and tomatoes. Recover and microcook at 50% power 5 minutes, stirring once. Sprinkle with cheese, cover, and let stand 5 minutes before serving.

CONVENTIONAL: Preheat oven to 350 degrees. Saute' onion and celery in butter until onion is transparent, about 5 minutes. Stir in chicken broth, beans, salt, pepper, rice and tomatoes. Pour into 1 1/2-quart casserole. Bake 20 minutes. Sprinkle with cheese and let stand 5 minutes before serving.