Cheesy Beans And Rice
|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|
|Shredded monterey jack cheese/Grated parmesan cheese||1⁄2 Cup (8 tbs)|
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.
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.