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Italian Rice and Veggie Supper

What you need: 

1 tablespoon oil
3 carrots, thinly sliced
1 medium onion cut into narrow wedges
2 to 3 stalks of celery, thinly sliced
1 cup long grain brown rice
1 1/2 cup water
16 oz kidney beans, rinsed and drained
16 oz diced tomatoes with basil, garlic and oregano, undrained
salt and pepper to taste

What you do: 

Heat oil in large saucepan over a medium-high heat. Add carrots, onion, and celery; cook and stir for 5 minutes. Stir in all remaining ingredients and bring to a boil. Reduce heat to low; cover and simmer 30 to 40 minutes or until vegetables are tender and liquid is absorbed, stirring occasionally.

Preparation Time: 
15 minutes prep 30-45 minutes
Cooking Time: 
Servings: 
4
Recipe Category: 

SO HOW'D IT GO?

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