Cannellini Rice

Total Time:
35 min
10 min
25 min
  • 2 tablespoons olive oil
  • 1/2 onion, finely chopped
  • 1 green bell pepper, finely chopped
  • 3 cloves garlic peeled, but left whole
  • 4 tomatoes, coarsely chopped
  • 2 bay leaves
  • 1 teaspoon dried oregano, crumbled
  • 1 teaspoon Italian seasoning
  • 1 teaspoon lemon pepper
  • 1 chicken, beef or vegetable bouillon cube
  • 1 cup boiling water
  • 4 cups cooked rice
  • 15 -ounce can cannellini beans, drained and rinsed
  • Salt, to taste
  • Extra-virgin olive oil, to taste
  • Freshly grated Parmesan, to taste
  • In a deep skillet or saute pan set over moderate heat, warm the oil until it is hot. Add the onion, green pepper, and garlic, and cook the mixture, stirring occasionally, for 5 minutes, or until softened. Add the tomatoes, bay leaves, oregano, Italian seasoning, and lemon pepper, and cook the mixture 1 minute. Dissolve the bouillon in the water, add to the tomato mixture and simmer, stirring occasionally, for 10 minutes.

  • Add the rice, cannellini beans, and salt, and simmer the mixture, stirring occasionally, for 5 minutes more, or until beans and rice are heated through. Mixture will have the consistency of a risotto. Remove and discard bay leaves. Season with the olive oil and sprinkle with cheese to taste.

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