Vegetable rice with cannellini
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Olive oil |
| 1 | large | Onion; chopped |
| 1 | Yellow bell pepper; chopped | |
| 1 | cup | White rice |
| 2 | cups | Water |
| 1 | 14 oz. can Italian style stewed tomatoes | |
| 1¾ | cup | Or 1 15 oz. can cannellini beans; rinsed & drained |
| 1 | cup | Frozen or canned corn |
| 1 | tablespoon | Fresh basil; (or 1 tsp. dried), |
| ; minced | ||
| 1 | teaspoon | Fresh marjoram leaves; (or 1/2 tsp. dried), |
| ; crumbled | ||
| ½ | teaspoon | Fresh thyme leaves; (or 1/8 tsp. dried) |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Freshly ground black pepper |
Directions
Heat oil in a large nonstick skillet over medium heat. Add onion and bell pepper and cook, stirring, until onion is translucent, about 3-4 minutes.
Stir in rice, add water, and bring to a boil. Reduce heat, cover and simmer 20 minutes, or until rice is done.
Pour stewed tomatoes into blender and process until pureed. Add to the rice along with the beans, corn, herbs, salt, and pepper and bring to a boil.
Reduce heat, cover, and simmer 10 minutes.
Per serving: 248 Calories (kcal); 7g Total Fat; (26% calories from fat); 4g Protein; 41g Carbohydrate; 0mg Cholesterol; 141mg Sodium Food Exchanges: 2½ Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1 ½ Fat; 0 Other Carbohydrates Recipe by: The No-Tofu Vegetarian Cookbook Converted by MM_Buster v2.0n.