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Italian Style Rice And Beans

Healthycooking's picture
  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.

Recipe Summary

Main Dish
Rice, Bean

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