Ingredients
-
2 - 3
-
1
-
2 - 3
-
1
-
1
-
1
-
1/3
-
2 - 3
-
1
-
1
-
1
-
2 - 2 1/2
-
1/2
-
-
Directions
Romano Rice and Beans, This is a quick and easy dish for a busy weeknight meal Serve with a crisp side salad, corn bread, green onion and jalapeno peppers for a complete vegetarian meal I usually cook brown rice and freeze in 2 to 2 1/2 cup bags for later use If your rice is frozen just pop it into the microwave for a minute or 2 and then add to the bean mixture , Paula–exactly as promised–quick, easy and delicious–and healthy What more could one ask? I loved the fact the vegetables maintained a certain level of crispiness which was a great foil for the velvety texture of the beans and the smoothness of the rice (I did use white rice which I cooked in a mixture of water and homemade stock) In addition, this is pretty to look at–the beans, the herbs, the peppers–great colors Thanks, Paula!
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Steps
|
1
Done
|
Saut the Garlic, Onion, Carrot, Bell Pepper and Celery in Oil Until Tender. |
|
2
Done
|
Add the Chopped Cilantro, Basil and Oregano. |
|
3
Done
|
Stir in Tomatoes and Drained Beans; Add Cooked Rice and Parmesan Cheese Tossing All Together. |
|
4
Done
|
Heat Through, Adjust Salt and Pepper to Taste. |
|
5
Done
|
Garnish With Additional Cilantro If Desired. |
