Roman Rice and Beans


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Nutritional Info
  • Servings Per Recipe: 8
  • 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

View full nutritional breakdown of Roman Rice and Beans calories by ingredient
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GMM 15 GMM 15
Number of Servings: 8


    oil as needed
    2 large onions, finely chopped
    2 cloves garlic, crushed
    1-2 carrots, finely chopped
    1 stalk celery, chopped (optional)
    2/3 c chopped parsley
    5-6 tsp dried basil
    1 tsp dried oregano
    2 large tomatoes, coarsely chopped
    1 T salt
    pepper to taste
    1 1/2 c dried beans such as kidney, black, pinto, cooked till tender
    4 c raw brown rice, cooked with 4 tsp salt
    1/4-1/2 c butter or margarine
    1 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.


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Member Ratings For This Recipe

  • Incredible!
    0 of 1 people found this review helpful
    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

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