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Cheesy Beans And Rice

Grannys.kitchen's picture
Ingredients
  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
Directions

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

Cuisine: 
American
Course: 
Main Dish
Ingredient: 
Rice, Bean
Interest: 
Everyday

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