One pot Italian rice and beans

Here is another recipe from my preferred recipe book right now - The Six o'clock scramble.  I did modify this a good deal to use up things I had on hand like fresh rather than frozen green beans, tomato sauce not pasta sauce - upped the basil ... Seemed to go over pretty well with everyone.  Nothing super wow, but also nothing that got too many whines and moans.  :)  Pretty sure I didn't get a picture, and I forgot to serve it with the mozzarella cheese on top, but that would have been yummy.  I just forgot to get it out after making a salad.

Ingredients

• 10 oz (or so) fresh green beans, washed, trimmed and chopped
• 1 can (15 oz) red kidney beans, rinsed and drained
• 1 can (15 oz) diced tomatoes with their juice
• 1 can (15 oz) tomato sauce
• 1 cup pitted black olives plus 1/2 cup of their juice
• 1 1/2 cups pre-cooked brown rice (I had left over in the fridge - original had just 1 cup quick cooking)
• 2 teaspoons basil
• shredded mozzarella cheese for serving

Directions

1. In a medium stockpot with a lid, combine all ingredients except cheese.  Bring to a boil, cover, reduce heat and simmer for about 30 minutes (more or less depending on how cooked you want your beans and/or how long you want the flavors to mix.)
2. Serve topped with mozzarella cheese.