Italian Style Rice And Beans Recipe

Summary

Health IndexHealthyCuisine
CourseDish
Main Ingredient

Ingredients

 Long grain rice2⁄3 Cup (10.67 tbs)
 Olive oil1 Tablespoon
 Yellow onion1 Large, chopped
 Garlic2 Clove (10 gm), minced
 Ripe tomatoes/1 can low sodium tomatoes, drained and chopped3 Medium, peeled, cored, and chopped,
 Carrots2 Medium, peeled and chopped
 Stalk celery1 Large, chopped
 Mince basil/1 teaspoon dried basil, crumbled1 Tablespoon
 Dried oregano1 Teaspoon, crumbled
 Black pepper1⁄4 Teaspoon
 Kidney beans2 Cup (32 tbs), cooked and drained
 Grated parmesan cheese1⁄4 Cup (4 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 2268 Calories from Fat 265

% Daily Value*

Total Fat 30 g46.7%

Saturated Fat 8.6 g42.8%

Trans Fat 0 g

Cholesterol 27.4 mg

Sodium 692.8 mg28.9%

Total Carbohydrates 399 g133%

Dietary Fiber 75.4 g301.4%

Sugars 25 g

Protein 112 g224.5%

Vitamin A 500.4% Vitamin C 135.3%

Calcium 89.4% Iron 170.4%

*Based on a 2000 Calorie diet

Directions

Cook the rice according to package directions, omitting the salt Set aside.
Meanwhile, heat the olive oil in a heavy 12 inch skillet over moderate heat for 1 minute; add the onion and garlic and cook, uncovered, until the onion is soft about 5 minutes.
Add the tomatoes, carrots, celery, basil, oregano, and pepper and bring to a boil; cover, reduce the heat, and simmer for 15 minutes.
Stir in the kidney beans, cover, and cook 5 minutes longer.
Stir in the cooked rice, transfer to a warm serving bowl, and sprinkle with the cheese.
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