Cheesy Beans And rice Recipe
Ingredients
1 1/2 cups regular brown rice
11/2 cups water
1 large onion, chopped
1 medium carrot, chopped
1 stalk celery, chopped
1/3 cup snipped parsley
1 tablespoon dried basil, crushed
1/2 teaspoon dried oregano, crushed
1 clove garlic, minced
3 tablespoons olive or cooking oil
3/4 cup cooked or canned red kidney beans, drained
1 large tomato, chopped
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup shredded Monterey Jack or grated Parmesan cheese
2 tablespoons butter or margarine
Directions
In a heatproof bowl combine the brown rice and the water.
Place bowl, uncovered, on a rack in a large Dutch oven.
Add 2 to 3 inches water to Dutch oven.
Bring water in Dutch oven to boiling.
Reduce heat.
Cover and steam rice for 45 to 60 minutes or till done.
Meanwhile, in a medium saucepan cook the onion, carrot, celery, parsley, basil, oregano, and garlic, covered, in hot oil about 8 minutes or till onion is tender but not brown.
Add beans, tomato, salt, and pepper; heat through.
Stir Monterey Jack or Parmesan cheese and butter or margarine into rice; stir in vegetable mixture.
Serve immediately.
Place bowl, uncovered, on a rack in a large Dutch oven.
Add 2 to 3 inches water to Dutch oven.
Bring water in Dutch oven to boiling.
Reduce heat.
Cover and steam rice for 45 to 60 minutes or till done.
Meanwhile, in a medium saucepan cook the onion, carrot, celery, parsley, basil, oregano, and garlic, covered, in hot oil about 8 minutes or till onion is tender but not brown.
Add beans, tomato, salt, and pepper; heat through.
Stir Monterey Jack or Parmesan cheese and butter or margarine into rice; stir in vegetable mixture.
Serve immediately.
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