Romano Rice and Beans
photo by Junebug
- Ready In:
- 30mins
- Ingredients:
- 15
- Serves:
-
4
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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Reviews
-
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!
RECIPE SUBMITTED BY
PaulaG
Hixson, Tennessee
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