Roman Rice and Beans
- Number of Servings: 8
Ingredients
oil as needed2 large onions, finely chopped2 cloves garlic, crushed1-2 carrots, finely chopped1 stalk celery, chopped (optional)2/3 c chopped parsley5-6 tsp dried basil1 tsp dried oregano2 large tomatoes, coarsely chopped1 T saltpepper to taste1 1/2 c dried beans such as kidney, black, pinto, cooked till tender4 c raw brown rice, cooked with 4 tsp salt1/4-1/2 c butter or margarine1 c or more grated cheese (parmesan or jack)
Saute onions, garlic, carrots, celery, parsley, basil, and oregano in oil until onion is golden. Add tomatoes, salt, pepper, and cooked beans.
Add butter and cheese to cooked rice. Then add first mixture to the rice. Garnish with more parsley and grated cheese.
Number of Servings: 8
Recipe submitted by SparkPeople user PATTYINATHENS.
Add butter and cheese to cooked rice. Then add first mixture to the rice. Garnish with more parsley and grated cheese.
Number of Servings: 8
Recipe submitted by SparkPeople user PATTYINATHENS.
Nutritional Info Amount Per Serving
- Calories: 396.7
- Total Fat: 11.9 g
- Cholesterol: 25.1 mg
- Sodium: 1,329.9 mg
- Total Carbs: 59.7 g
- Dietary Fiber: 8.2 g
- Protein: 13.4 g
Member Reviews
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G3RALD
This is an incredibly delicious and satisfying recipe. It can be easily tinkered with and still maintain its integrity. I've been known to add chopped mushrooms, and red or green peppers. 2 cans of canned beans are a time-saving substitute. I usually cut the recipe in half because it makes a lot. - 11/9/11