Italian Style Rice And Beans
|Long grain rice||2⁄3 Cup (10.67 tbs)|
|Olive oil||1 Tablespoon|
|Yellow onion||1 Large, chopped|
|Garlic||2 Clove (10 gm), minced|
|Ripe tomatoes/1 can low sodium tomatoes, drained and chopped||3 Medium, peeled, cored, and chopped,|
|Carrots||2 Medium, peeled and chopped|
|Stalk celery||1 Large, chopped|
|Mince basil/1 teaspoon dried basil, crumbled||1 Tablespoon|
|Dried oregano||1 Teaspoon, crumbled|
|Black pepper||1⁄4 Teaspoon|
|Kidney beans||2 Cup (32 tbs), cooked and drained|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
Cook the rice according to package directions, omitting the salt Set aside.
Meanwhile, heat the olive oil in a heavy 12 inch skillet over moderate heat for 1 minute; add the onion and garlic and cook, uncovered, until the onion is soft about 5 minutes.
Add the tomatoes, carrots, celery, basil, oregano, and pepper and bring to a boil; cover, reduce the heat, and simmer for 15 minutes.
Stir in the kidney beans, cover, and cook 5 minutes longer.
Stir in the cooked rice, transfer to a warm serving bowl, and sprinkle with the cheese.