The No-Tofu Vegetarian Cookbook

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* Exported from MasterCook *

 

Vegetable Rice with Cannellini

 

Recipe By : The No-Tofu Vegetarian Cookbook

Serving Size : 4 Preparation Time :0:00

Categories : Beans Vegan

Rice

 

Amount Measure Ingredient -- Preparation Method

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2 tablespoons olive oil

1 large onion -- chopped

1 yellow bell pepper -- chopped

1 cup white rice

2 cups water

1 14 oz. can Italian style stewed tomatoes

1 3/4 cups or 1 15 oz. can cannellini beans -- rinsed & drained

1 cup frozen or canned corn

1 tablespoon fresh basil (or 1 tsp. dried) -- minced

1 teaspoon fresh marjoram leaves (or 1/2 tsp. dried) -- crumbled

1/2 teaspoon fresh thyme leaves (or 1/8 tsp. dried)

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

 

Heat oil in a large nonstick skillet over medium heat. Add onion and bell

pepper and cook, stirring, until onion is translucent, about 3-4 minutes. Stir

in rice, add water, and bring to a boil. Reduce heat, cover and simmer 20

minutes, or until rice is done.

Pour stewed tomatoes into blender and process until pureed. Add to the

rice along with the beans, corn, herbs, salt, and pepper and bring to a boil.

Reduce heat, cover, and simmer 10 minutes.

 

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