Cannellini Vegetable Rice

Serving Size: 4
2 tbs olive oil
1 largeonion -- chopped
1 yellow bell pepper-- chopped
1 cup white rice
2 cups water
1 14 oz canItalian style stewed tomatoes
1 3/4 cups or1 15 oz. can cannellini beans -- rinsed & drained
1 cup frozen or canned corn
1 tbs fresh basil(or 1 tsp. dried) -- minced
1 tsp fresh marjoramleaves (or 1/2 tsp. dried) -- crumbled
1/2 tsp fresh thymeleaves (or 1/8 tsp. dried)
1/4 tsp salt
1/4 tsp freshly groundblack pepper

Heat oil in a large nonstick skillet over medium heat.
Add onion and bell pepper and cook, stirring, until onion is translucent, about 3-4 minutes.

Stir in rice, add water, and bring to a boil. Reduce heat, cover and simmer 20 minutes, or until rice is done.

Pour stewed tomatoes into blender and process until pureed.
Add to the rice along with the beans, corn, herbs, salt, and pepper and bring to a boil.
Reduce heat, cover, and simmer 10 minutes.

additional informations

Recipe group Lunch,Starter,Bread
region Italian
Karen C. Greenlee - greenlee@bellsouth.net
submitted by Renato Pichler / renato@vegetarismus.ch

if you try this recipe out we would be very grateful for a photo of the finished dish.
Please send by E-Mail to info@swissveg.ch.
Thank you in advance.

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