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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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To pit olives, gently press the side of a chef's knife down onto each olive. The pit will easily separate from the olive. Ingredients:
1 teaspoon olive oil |
2 cups seeded chopped red bell pepper (about 2 large) |
1 cup chopped onion |
2 1/4 cups water |
1 cup long-grain rice |
2 tablespoons chopped fresh basil |
2 (16-ounce) cans navy beans, rinsed and drained |
1/4 cup lemon juice |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
2 5 kalamata olives, pitted and coarsely chopped |
1 cup (4 ounces) crumbled feta cheese |
Directions:
1. Heat oil in a nonstick skillet over mediumhigh heat. Add bell pepper and onion; sauté 5 minutes or until tender.
2. Add water to pepper mixture; bring to a boil over medium-high heat. Stir in rice and basil. Bring to a boil. Cover, reduce heat, and simmer 18 to 20 minutes or until water is absorbed and rice is tender. Remove from heat.
3. Add beans and next 4 ingredients to rice; cover and let stand 5 minutes. Sprinkle with feta cheese.
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