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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 5 |
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This was originally a Jane Brody recipe called Company Rice with Beans, but I've changed it so much over the years, that I'm claiming it as my very own! It's a great meatless main course and of course, very tasty! I add more or less of things too, depending on how the vegetables look when I'm shopping. Feel free to play with it! Ingredients:
1 cup brown rice or 1 cup white rice, cooked according to package directions, and kept warm |
2 tablespoons oil |
1 medium onion, coarsely chopped |
1 green pepper, diced |
2 garlic cloves, crushed or finely minced |
2 fresh tomatoes, diced |
1 -2 medium zucchini, diced or coarsely chopped |
1 teaspoon dried oregano |
1 teaspoon dried rosemary |
1 (8 ounce) jar picante sauce or 1 cup mild salsa |
1 (16 ounce) can beans, drained (kidney, black,garbanzo etc.) |
1 (4 ounce) can diced green chilies |
salt |
fresh ground pepper |
shredded cheddar cheese |
hot sauce (optional) |
Directions:
1. In a large skillet, heat the oil, add the onion, green pepper and garlic; saute till softened.
2. Add the tomatoes, zucchini, oregano,and rosemary.
3. Cover the skllet and simmer for about 5 minutes.
4. Add the beans, green chilies, and picante sauce to taste.
5. Simmer the mixture stirring occasionally until it's heated through.
6. Season with salt and pepper if desired.
7. To serve, spoon the veggie-bean mixture over the hot rice; sprinkle with cheese, and hot sauce if desired.
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