Romano Rice and Beans

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

(1)

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.

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READY IN: 30mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

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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