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  Regular brown rice 1 1⁄2 Cup (24 tbs)
  Water 1⁄2 Cup (8 tbs)
  Onion 1 Large, chopped
  Carrot 1 Medium, chopped
  Celery stalk 1 , chopped
  Snipped parsley 1⁄3 Cup (5.33 tbs)
  Dried basil 1 Tablespoon, crushed
  Dried oregano 1⁄2 Teaspoon, crushed
  Garlic 1 Clove (5 gm), minced
  Olive oil/Cooking oil 3 Tablespoon
  Red kidney beans 3⁄4 Cup (12 tbs), drained (cooked or canned)
  Tomato 1 Large, chopped
  Salt 1⁄4 Teaspoon
  Pepper 1⁄8 Teaspoon
  Shredded monterey jack cheese/Grated parmesan cheese 1⁄2 Cup (8 tbs)
  Butter/Margarine 2 Tablespoon

In a heatproof bowl combine the brown rice and the water.
Place bowl, uncovered, on a rack in a large Dutch oven.
Add 2 to 3 inches water to Dutch oven.
Bring water in Dutch oven to boiling.
Reduce heat.
Cover and steam rice for 45 to 60 minutes or till done.
Meanwhile, in a medium saucepan cook the onion, carrot, celery, parsley, basil, oregano, and garlic, covered, in hot oil about 8 minutes or till onion is tender but not brown.
Add beans, tomato, salt, and pepper; heat through.
Stir Monterey Jack or Parmesan cheese and butter or margarine into rice; stir in vegetable mixture.
Serve immediately.

Recipe Summary

Main Dish
Rice, Bean

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Average: 4.1 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2528 Calories from Fat 841

% Daily Value*

Total Fat 96 g147.8%

Saturated Fat 33.6 g168.1%

Trans Fat 0 g

Cholesterol 114.3 mg38.1%

Sodium 1008.1 mg42%

Total Carbohydrates 355 g118.2%

Dietary Fiber 47.8 g191.4%

Sugars 25.1 g

Protein 73 g146.1%

Vitamin A 313.2% Vitamin C 137.6%

Calcium 111.8% Iron 133.3%

*Based on a 2000 Calorie diet

Cheesy Beans And Rice Recipe