Romano Rice and Beans

READY IN: 30mins
Recipe by PaulaG

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.

Top Review by Chef Kate

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!

Ingredients Nutrition


  1. Sauté the garlic, onion, carrot, bell pepper and celery in oil until tender.
  2. Add the chopped cilantro, basil and oregano.
  3. Stir in tomatoes and drained beans; add cooked rice and Parmesan cheese tossing all together.
  4. Heat through, adjust salt and pepper to taste.
  5. Garnish with additional cilantro if desired.

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