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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 6 | tablespoons | olive oil | 1 | medium (approx 2-3/4" long, 2-1/2" dia) | green bell pepper, 1/2 inch dice | 1 | large | Onion, chopped | 2 | stalks large (11"-12" long) | celery, diced | 4 | clove | garlic minced | 3 | tablespoons | tomato paste | 1/2 | cup | broth, veggie, fat free | 2 | cups | brown rice | 28 | ounces | diced tomatoes (28 oz can) | 1 1/2 | cups | Cannellini beans, canned (15 oz) | 1 1/2 | cups | Kidney beans, canned (15 oz) | 1 | leaf | bay leaf | 1 | teaspoon | thyme, dry, ground | 1 | teaspoon | marjoram | 1 | teaspoon | Paprika | 1/2 | teaspoon | onion powder | 4 | cups | broth, veggie, fat free | 1 | teaspoon | salt |
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Steps
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Sequence
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Step
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| | 1 | oven 375. preheat dutch oven over med heat. saute onion, celery, green pepper, and garlic for 12-14 minutes until veggies soft. stir in tomato paste and cook another 4 minutes. stir in veg broth to deglaze, cook for 30 seconds, then add rice. stir the rice for 4 minutes, then stir in the diced tomatoes, beans, bay leaf, all the herbs, and salt and pepper. cover and place in oven for 30-35 minutes, until rice is tender. remove from oven, stir, then allow to sit for 10 minutes before serving. top with parsley as a garnish. |
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