Romano Rice and Beans

My mother-in-law gave me this recipe years ago.Easy to prepare and inexpensive, this dish greets our table on a regular basis. I usually do not have fresh parsley on hand and to substitute I sprinkle the dish with dried parsley. I hope you enjoy this dish as much as we do!

 

Romano Rice and Beans

2 cloves of garlic – minced
1 large onion – chopped
2-3 carrots – chopped
1 green pepper – chopped
1 stalk celery – chopped
1 Tbsp. olive oil
2/3 cup fresh parsley
2-3 tsp. dried basil
1 tsp. oregano leaves
3 large tomatoes – diced
1 can (or 2 cups) kidney beans
5 cups cooked wild/brown rice
Parmesan cheese – grated
Salt and pepper to taste

Drizzle oil into a large skillet.  On medium heat – combine garlic, onion, carrots, pepper, and celery.  Cook 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 with additional cheese – if desired.

 

Omit cheese if vegan or on a dairy-free diet.

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