Ingredients
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
Directions
- 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.