Cannellini Rice

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Cannellini Rice

 

2 tablespoons olive oil

1/2 onion, finely chopped

1 green bell pepper, finely chopped

3 garlic cloves peeled, left whole

4 tomatoes, coarsely chopped

2 bay leaves

1 teaspoon dried oregano, crumbled

1 teaspoon Italian seasoning

1 teaspoon lemon pepper

1 vegetable bouillon cube

1 cup boiling water

4 cups cooked rice

1 15 oz. can cannellini beans, drained, rinsed

salt to taste

extra virgin olive oil to taste

freshly grated Parmesan to taste

little red chile pepper flakes Optional

 

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, red pepper flakes, 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. DeleteReplyForwardSpamMove...

 

 

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