Thursday, May 3, 2012

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.


  • 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
  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.

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