Romano Rice and Beans
- 2 cloves garlic, minced
- 1 large onion, chopped
- 2-3 carrots, chopped
- 1 green pepper, chopped
- 1 stalk celery, chopped
- 1 Tbsp. olive oil
- 2/3 c. fresh parsley, chopped
- 2-3 tsp. basil leaves
- 1 tsp. oregano leaves
- 3 large tomatoes, chopped
- 1 can (or 2 cups) kidney beans
- 5 cups cooked brown rice
- Parmesan cheese, grated
- Salt and Pepper to taste
Prepare and sautee the first 5 ingredients in 1 Tbsp. olive oil until tender. Add parsley, basil, oregano, tomatoes, salt, pepper, and kidney beans. Heat through. Add brown rice and parmesan cheese. Stir until cheese is melted. Serve.
Yield: 6 servings