Best Italian Style Rice And Beans Recipes

CANNELLINI RICE

Cannellini Rice image

Provided by Food Network

Time 35m

Number Of Ingredients 16

Ingredients

2 tablespoons olive oil
1/2 onion, finely chopped
1 green bell pepper, finely chopped
3 cloves garlic peeled, but left whole
4 tomatoes, coarsely chopped
2 bay leaves
1 teaspoon dried oregano, crumbled
1 teaspoon Italian seasoning
1 teaspoon lemon pepper
1 chicken, beef or vegetable bouillon cube
1 cup boiling water
4 cups cooked rice
15-ounce can cannellini beans, drained and rinsed
Salt, to taste
Extra-virgin olive oil, to taste
Freshly grated Parmesan, to taste

Steps:

In a deep skillet or saute pan set over moderate heat, warm the oil until it is hot. Add the onion, green pepper, and garlic, and cook the mixture, stirring occasionally, for 5 minutes, or until softened. Add the tomatoes, bay leaves, oregano, Italian seasoning, and lemon pepper, and cook the mixture 1 minute. Dissolve the bouillon in the water, add to the tomato mixture and simmer, stirring occasionally, for 10 minutes.
Add the rice, cannellini beans, and salt, and simmer the mixture, stirring occasionally, for 5 minutes more, or until beans and rice are heated through. Mixture will have the consistency of a risotto. Remove and discard bay leaves. Season with the olive oil and sprinkle with cheese to taste.

ITALIAN BEANS AND RICE

Italian Beans and Rice image

Make and share this Italian Beans and Rice recipe from Food.com.

Provided by elyseinontario

Categories One Dish Meal

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

2 tablespoons olive oil
1 tablespoon minced garlic
1 medium onion, chopped
2 stalks celery, chopped
1 dash hot pepper flakes (to taste)
1 (15 ounce) can chopped tomatoes
2 (19 ounce) cans lentils, drained and rinsed
1 tablespoon dried parsley
1/2-1 teaspoon basil
2 cups brown rice, raw
4 cups water

Steps:

Put your rice on to cook before you begin this recipe. I use 2 cups of brown rice and 4 cups of water.
Begin by chopping your onion and celery. Heat the oil in a 3 quart pot. Add the garlic, onion, celery and hot pepper flakes.
Sautè until the onion is tender and fragrant and the celery is bright green. Add the undrained tomatoes and 3 juicy cups of cooked beans. Stir it all up. Add the parsley and the basil if you are using it.
Bring to a boil, reduce the heat and simmer for about 10 minutes. Serve over the brown rice.

Nutrition Facts : Calories 501.3, Fat 7.2, SaturatedFat 1.1, Sodium 29.1, Carbohydrate 89.2, Fiber 17.8, Sugar 6.7, Protein 22.2

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