Name: Romano Rice and Beans
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 2 -3 garlic cloves, chopped; 1 large onion, chopped; 2 -3 carrots, scrubbed and chopped; 1 medium bell pepper, chopped; 1 large celery rib, chopped; 1 tablespoon olive oil; 1/3 cup chopped fresh cilantro; 2 -3 teaspoons dried basil; 1 teaspoon dried oregano; 1 (14 1/2 ounce) can dice cut canned tomatoes, drained; 1 (15 ounce) can black beans, rinsed and drained; 2 -2 1/2 cups cooked brown rice; 1/2 cup grated parmesan cheese; salt; pepper

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Recipe by PaulaG

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Romano Rice and Beans created by Junebug

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.

Ready In:: 30mins
Serves:
Units:

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ingredients

2 -3 garlic cloves, chopped
1 large onion, chopped
2 -3 carrots, scrubbed and chopped
1 medium bell pepper, chopped
1 large celery rib, chopped
1 tablespoon olive oil
¹⁄₃ cup chopped fresh cilantro
2 -3 teaspoons dried basil
1 teaspoon dried oregano
1 (14 1/2 ounce) can dice cut canned tomatoes, drained
1 (15 ounce) can black beans, rinsed and drained
2 - 2 ¹⁄₂ cups cooked brown rice
¹⁄₂ cup grated parmesan cheese
salt
pepper

directions

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

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RECIPE MADE WITH LOVE BY

@PaulaG

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@PaulaG

Contributor

"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."

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photo by Junebug

6/23/2006

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review by Chef Kate

5/19/2006

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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photo by PaulaG

4/6/2006

Reply
creation by PaulaG

4/6/2006

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.